Espresso-Sorbet- the coffee-flavored ice dessert

2023. 09. 06.

As a coffee lover, you definitely like anything that tastes like this. Coffee bonbons, chocolate, and if sweets, then ice cream, or what is even more trendy, sorbet. Surely, the tart, iced favorite of espresso will be the star of the summer days. Read our recipe, which is again from the ANKARSRUM recipe book.

Ingredients:

480 ml of water

40 grams of cocoa powder

150 grams of sugar

200 grams of dark chocolate with 70-80% cocoa content

20 ml espresso coffee brewed

Optionally, ice cubes to cool the sorbet faster

Espresso Sorbet step by step:

• Place the ANKARSRUM ice-cream maker in the freezer 20-24 hours before preparation. In this video we show you how to assemble this head part with the stand mixer.

• Bring the water, sugar and cocoa powder to a boil in a pan, then remove from the heat.

• Add the dark chocolate broken into pieces and mix. If you choose a professional tool for preparing chocolate, we recommend this this head part.

• Now add the espresso and mix.

• Return the pan to the stove and boil the mixture for 2-3 minutes, then set aside.

• In order to speed up the ice cream making process, put ice cubes in a bowl and pour the mixture into a smaller container, put it in the ice bowl, so it cools down faster.

• When the mixture has completely cooled down, you can continue making the ice cream (if it has not cooled down completely, put it in the refrigerator and cool it down completely).

• When it has cooled down, attach the ANKARSRUM ice-cream maker to your stand mixer.

• Turn on the machine so that the ice cream maker rotates and slowly pour the mixture into it. Mix at low speed, then pour into a freezer container and put in the freezer for at least 1-2 hours.

• Take it out of the freezer 20-30 minutes before serving!

ANKA tip:

To complete the coffee experience, make fresh whipped cream with the ANKARSRUM whisk and sprinkle grated chocolate on top, which you make with this head.