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Chocolate and Turkish coffee sorbet

Photo: Marina Oliphant

Chocolate and Turkish coffee sorbet

Ingredients

  • 1 heaped tbsp Turkish coffee, finely ground
  • 375g caster sugar
  • 1275mL water
  • 150g liquid glucose*
  • 3 cardamom pods, cracked open
  • 100g Dutch cocoa powder
  • * Turkish coffee is more finely ground than normal coffee. Liquid glucose can be bought at health food stores.

Method

Pour boiling water over the coffee, allow to infuse for a few minutes then pour into a pot through muslin cloth or a very fine sieve.

Add the sugar, 1275mL water, glucose, cardamom pods and cocoa powder. Gently bring to the boil, whisk until combined and simmer for 5 minutes.

Strain through a fine strainer and pour into cold bowl. Cool completely before churning in an ice-cream maker.

This recipe is featured in the book, Chocolate which is available now in all good bookstores RRP $34.95. To order direct call 1300 656 059 or visit www.smh.com.au/store

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