Chocolate and Turkish coffee sorbet
- 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.
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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