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    Chocolate Sorbet with Candied Kumquats
Chef Daniel Humm of Campton Place – San Francisco, CA
Adapted by StarChefs

Yield: 4 Servings


    Chocolate Sorbet
  • 3 cups water
  • 1 ¼ cups sugar
  • 3 Tablespoons light corn syrup
  • 2/3 cup unsweetened cocoa powder
  • 2 ounces semisweet chocolate, chopped
  • 1 Tablespoon vanilla extract

  • Candied Kumquats
  • ½ pound kumquats
  • 2 cups water
  • 2 cups sugar
  • 2 star anise

For Chocolate Sorbet:
Combine water, sugar, and corn syrup in small saucepan and bring to boil. Cook 2 minutes. Whisk in cocoa powder and simmer 2 minutes more. Remove from heat and add chocolate. Stir until smooth. Cool, add vanilla and chill in freezer until service.

For Candied Kumquats:
Slice kumquats in half and remove the insides. Bring medium pot of unmeasured water to boil. Add kumquats and cook 5 minutes. Remove and shock in ice water. Repeat this step 2 more times to remove bitterness of peel. Bring 2 cups water to boil and add sugar to dissolve. Reduce to simmer and add kumquats and star anise. Cook until translucent and tender.

To Serve:
Scoop some sorbet into champagne glasses and sprinkle candied kumquats over each.


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