Equipment
- 1 pan
- 1 Stovetop
- 1 Spoon
- 1 Blender (immersion blender recommended)
- 1 Strainer
- 1 Ice Cream Machine
- 1 Refrigerator
Ingredients
Part 1: Sorbet Base
- 590 g Water
- 118 g Allez Belgian Glucose Syrup – 7 Kilo Tub
- 442 g Granulated Sugar
Part 2: Cashew Puree
- 200 g Raw Cashews
- 500 g Water
Part 3: Cocoa Sorbet
- 1,150 g Sorbet Base
- 700 g Cashew Puree
- 140 g deZaan Holland Terra Rossa 22/24% Dutched Cocoa Powder
- 40 g deZaan Holland Crimson Red 22/24% Dutched Cocoa Powder
- 30 g Salt
- 20 g Vanilla Bean Paste
Instructions
Part 1: Sorbet Base
- Combine all the ingredients in a pan and heat to dissolve the sugar.
Part 2: Cashew Puree
- 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
- Blend all ingredients together and strain.
- Churn into sorbet in an ice cream machine.