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Espresso sorbet with Ankarsrum stand mixer
2023. 05. 17.
Coffee is a passion, a habit, a ceremony, many people drink it for its taste, others for refreshment or "just like that". In summer, however, it can be more cold or even icy... Today's recipe, which is from the Ankarsrum recipe book, is highly recommended to coffee lovers!
Ingredients:
480 ml of water
40 grams of cocoa powder
150 grams of sugar
200 grams of dark chocolate (70-80% cocoa content)
20 ml of espresso
Optional: ice cubes to cool the mixture faster
Espresso sorbet step by step:
Before making the sorbet, put the ice-cream maker in the freezer for 20-24 hours.
Bring the water, sugar and cocoa powder to a boil in a saucepan, then remove from the heat.
Add the chopped dark chocolate and mix again.
Add the espresso and mix.
Put the saucepan back on the stove, boil for 2-3 minutes, then take it off the heat again.
In order to speed up the ice cream making process, put ice cubes in a larger bowl, pour them into a smaller bowl and put them in the ice bath, the mixture will cool down faster.
It cools down in a refrigerator in a few hours.
Assemble your Ankarsrum stand mixer with the ice-cream maker, this video will help you with this.
Start the stand mixer and slowly pour the mixture through the opening of the rotating bowl. Mix at low speed for 20-30 minutes.
Now pour it into the ice cream maker bowl, and put it in the freezer for 1-2 hours.
Take it out of the freezer 20-30 minutes before serving.
ANKA tip:
Serve roasted or garnished with coffee beans dipped in chocolate.