Part 1: Sorbet Base
Ingredients
Method- 590g Water
- 118g Glucose Syrup
- 442g Granulated Sugar
- Combine all the ingredients in a pan and heat to dissolve the sugar.
Part 2: Cashew Puree
Ingredients
Method- 200g Raw Cashews
- 500g Water
- 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
Method- 1,150g Sorbet Base
- 700g Cashew Puree
- 140g deZaan Terra Rossa Cocoa Powder
- 40g deZaan Crimson Red Cocoa Powder
- 30g Salt
- 20g Vanilla Paste
- Blend all ingredients together and strain.
- Churn into sorbet in an ice cream machine.
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