Thursday, August 12, 2010
I have learned many things from The Barefoot Contessa and one of them is to be conscious of flavor- for example, that chocolate things should really taste like chocolate. I know that sounds a bit silly, but think about it, haven't there been times when you've tasted something supposedly "chocolate" only to taste just sugar? Ina Garten talks about "turning up the volume" in her cooking and I think this sorbet is a great example of that. It does not have any cream in it but the cinnamon and espresso give a rich full roundness to the chocolate. The result, I feel, is more refreshing than chocolate ice cream. Do not panic, I still love chocolate ice cream, but I feel strongly in giving this sorbet a try.
Also, there is little to match the magic of pulling homemade sorbet out of the freezer to offer a friend (or yourself).
1 cup sugar
1/2 cup very good cocoa powder (Ina recommends Pernigotti)
1/4 teaspoon pure vanilla extract
1/8 teaspoon ground cinnamon
1/8 teaspoon kosher salt
2 cups water
1/4 cup brewed espresso (1 shot)
1 1/2 tablespoons coffee liqueur (Ina recommends Tia Maria, I have a bottle of Starbucks coffee liqueur that only sees the light of day when I am making this)
2) Off the heat, stir in the coffee liqueur. Transfer to plastic containers and refrigerate until very cold.
3) Freeze the mixture in an ice cream freezer according to manufacturer's directions. The sorbet will still be soft; place it in a plastic container and freeze for 1 hour or overnight, until firm enough to scoop.