Chocolate Fruit and Nut Sorbet
Desserts
French
This Chocolate Fruit and Nut Sorbet combines rich cocoa and coconut milk with dried cranberries, candied orange peel, pistachios and crushed amaretti for texture and flavour. Served with fresh raspberries and extra pistachios, it’s a refreshing, indulgent dessert with a sophisticated balance of chocolate, fruit and nuts – perfect for elevated menus.
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.
