Absolute chocolate from Madagascar with orange and Campari sorbet
by
- Dessert
- Medium
- 4
- 60 minutes
PT1H
Ingredients
Chocolate ganache
- 100g of dark chocolate , from Madagascar
- 180g of double cream
Sorbet
- 1.2l water
- 400g of sugar
- 280ml of orange juice
- 30ml of Campari
Crumble
- 100g of flour
- 100g of sugar
- 100g of unsalted butter
- 60g of almond flour
To plate
- raspberries, dehydrated for sprinkling
- 4 mint leaves
Equipment
- 6cm ring mould (4)
- Ice cream maker
Method
1
To make the sorbet, combine the water and sugar and bring to the boil to form a syrup. Set aside to cool
- 1.2l water
- 400g of sugar
2
Add the orange juice and Campari and churn in an ice cream maker. Freeze until ready to serve
- 280ml of orange juice
- 30ml of Campari
3
Melt the chocolate in a microwave then stir in the cream until combined. Pour the mixture into a 6cm ring mould and place in the fridge to set
- 100g of dark chocolate , from Madagascar
- 180g of double cream
4
To make the crumble, mix the flour with the sugar and butter, then knead in the almond flour. When the dough is combined and consistent, place in the freezer
- 100g of flour
- 100g of sugar
- 100g of unsalted butter
- 60g of almond flour
5
Preheat the oven to 180°C/gas mark 4
6
Once the dough has frozen, cut into small chunks and cook in the oven for approximately 7 minutes, until golden
7
To serve, remove the chocolate from the rings by warming with your hands and place onto chilled plates. Top with the crumble, a quenelle of sorbet and garnish with freeze dried raspberries and a mint leaf
- raspberries, dehydrated for sprinkling
- 4 mint leaves
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Absolute chocolate from Madagascar with orange and Campari sorbet
