24
6.
Start blending on low speed, then gradually increase the speed to maximum. Do not
over-blend or the sorbet will start to melt.
7.
Serve immediately.
Strawberry and Chocolate Dessert Sauce
1 small basket of fresh strawberries with stems and leaves removed
1/2 cup water
1 tbsp sugar
1 tbsp cocoa powder
3.5 oz. (100g) dark chocolate
1.
Place the strawberries, water, sugar, and cocoa into the blender.
2.
Start blending on low speed, then gradually increase the speed to maximum until all
ingredients are well blended.
3.
Add the blended mixture and the dark chocolate to a saucepan on low heat until
the chocolate is melted.
4.
Serve immediately or store in the refrigerator in an air tight container. Reheat to
serve from the fridge.
Whipped Chantilly Cream
10 fl. oz. (300ml) thickened cream
3 tbsp pure icing sugar
1 tsp vanilla extract
1.
Place all the ingredients into the blender.