by Pierre S Aoukar, MD
Posted: February 19
4 c. water
11/4 c. Dutch processed cocoa (Valrhona preferably)
2 c. vanilla or regular sugar
1 Tb. instant espresso
2 Tb. real vanilla extract
1/8 tsp. guar gum
1/8 tsp. xanthan gum
dash sea salt
1. Combine all ingredients, except gums into stock pot. Heat to boiling and until all contents are combined and dissolved. Turn off heat.
2. Using hand blender, add guar and xanthan gums and emulsify for approximately two minutes. Mixture will assume very thick, smooth consistency. Cool mixture for at least 4 hours or until near freezing.
3. Freeze mixture using highest quality ice cream machine afforded to you, according to manufacturer’s instructions.
Chocolate Sorbet, The Recipes of Dr. Aoukar