Black Bean Chilli and Chocolate Sorbet
OK – here’s the first of our Mexican Fiesta ice cream flavours. I can see your eyebrows raising, and I know it’s an odd one, but everyone here thinks it turned out delicious! Black beans, after all, have a bit of a chocolate flavour, and the chilli spices really make the flavour complex and delicious. Since it’s a sorbet, it’s all about punchy flavour!
Murphys Black Bean Chilli and Chocolate Sorbet Recipe
- 300 gm sugar
- 300 gm chocolate (70%)
- 100 gm black beans
- 500 ml water
- 1 teaspoon vegetable stock
- 1/2 teaspoon fresh, chopped ginger
- 1 small garlic clove, crushed
- 1/4 teaspoon cumin
- A pinch dried chillis (to taste)
- A few sprigs fresh coriander
What to do:
- Put the beans and 1/2 litre water into a small cooking pot and bring to the boil. Cover and leave overnight.
- (The next day) Add the spices to the beans and continue to cook until the beans are soft.
- Keep adding water to maintain the original level. You will need 1/2 litre of the stock!
- Melt the chocolate in a double boiler.
- Remove the beans from the heat. Drain the stock (liquid) and measure it. It should be 500ml. Top up with hot water if necessary.
- Mix the sugar into the hot stock, stirring until dissolved.
- Add the hot stock/sugar mix to the melted chocolate in small parts, stirring until you have a smooth emulsion. The chocolate will clump at first, but just keep adding the liquid and stirring until it is smooth and glossy.
- Blend the beans until smooth.
- Stir the pureed beans into the stock/sugar/chocolate mix until completely incorporated.
- Cool the mix completely.
- Freeze using a domestic ice cream maker or cover and place in the freezer, stirring every two hours to break up the ice crystals.
This entry was posted on Friday, September 12th, 2008 at 6:27 pm and is filed under Sorbet. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.