Chocolate Fruit and Nut Sorbet
Desserts
French
A brilliant alternative to ice cream
8 Servings
Ingredients
• 400ml coconut milk
• 1 spoon caster sugar
• 2 spoons cocoa powder
• orange zest
• 100g Callebaut 811 Callets
• 100g dried cranberries
• 50g candied orange peel(cut in 1cm strips)
• 100g pistachios plus extra for garnish
• 100g amaretti biscuits, crushed
• fresh raspberries
Method
- Heat the coconut milk with the caster sugar, orange zest and cocoa powder, stirring until the sugar has dissolved.
- Pour the hot coconut milk over the Callebaut 811 callets to melt.
- Stir in the dried fruit, crushed biscuits and pistachios until evenly distributed.
- Spoon into an airtight container and freeze.
- Remove from the freezer 5 mins before serving for an easy scoop.
- Serve with fresh raspberries and extra chopped pistachios.
