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Oh, Boy!
Is this ever good!
The flavors are spot-on, rich and delicious!
I usually serve them on Chinese spoons, putting them on the same dessert plate as
cake or ice cream.
They can be made ahead of time and will keep in the freezer for weeks...
this is a very delicious mouthful and a very special treat for guests!
Easy to make, too
Chocolate
Sorbet Quenelles
photograph by www.finedinings.com
1/2 cup sugar
1/4 cup Dutch Processed Cocoa
3/4 cup water
1/2 teaspoon vanilla extract
1 tablespoon Kahlua liqueur
Place first 3 ingredients in a saucepan, whisk together and bring to a boil
for 1 to 2 minutes. Remove from heat, add vanilla extract and kahlua
liqueur, pour into
a bowl, cover and freeze.
Make quenelles of frozen sorbet
by forming small oval shapes using 2 teaspoons transferring the mixture from
one teaspoon to the other until they resemble a football. Serve on
chilled Chinese spoons.
Wine
recommendation: Cabernet
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