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Strawberry sorbet with whipped cream and dark chocolate

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Nothing more easy and more tasty at the same time. In the creamier and fresher version, strawberries, cream and chocolate...what do you want more?

Prep. Time :20 min
Cook time: 30 min of ice cream machine + 3 h in the fridge

Servings: 8-10 people
500 gr of strawberries + 8 big ones for the decoration
100 gr of caster sugar
150 ml of water
250 ml of fresh cream
30 gr of vanilla icing sugar
2 scales of dark chocolate or 8 chocolate teaspoons

Wash and clean the strawberries; chop them in the liquidizer's glass, then add caster sugar and water. Liquidize for a few minutes to obtain a dense and homogeneous mixture. Put the sorbet in an ice cream machine (if you have one) for about 30 minutes to thicken it.
Otherwise, put the mixture in a bowl that resists low temperatures (better made of steel) and leave in the freezer for 3-4 hours mixing it every hour to avoid icicles and keep it creamy. Whip the cream with the icing sugar. Prepare the desserts: in 8 small cups or better in 8 cups with stem put 1 spoonful of whipped cream, then add 2-3 spoonfuls of sorbet; put another spoonful of whipped cream and, in the end, a big strawberry plus chocolate scales or a chocolate spoon. Serve them.