Cocoa Cashew Sorbet

artisans-and-chefs manufacturing

artisans-and-chefs

Part 1: Sorbet Base

Ingredients

590g Water
118g Glucose Syrup
442g Granulated Sugar

Method

Combine all the ingredients in a pan and heat to dissolve the sugar.

Part 2: Cashew Puree

Ingredients

200g Raw Cashews
500g Water

Method

Combine the cashews and water in a pan and bring to a boil, then reduce to a simmer. Cook for about 30 minutes, until the cashews are soft.
Drain the cashews, reserving the cooking liquid.
Puree the cashews with the reserved liquid until extremely smooth. You may add more water if needed to get a spreadable paste. Strain the puree.

Part 3: Cocoa Sorbet

Ingredients

1,150g Sorbet Base
700g Cashew Puree
140g deZaan Terra Rossa Cocoa Powder
40g deZaan Crimson Red Cocoa Powder
30g Salt
20g Vanilla Paste

Method

Blend all ingredients together and strain.
Churn into sorbet in an ice cream machine.

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