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Photography: John Paul Urizar
- Cuisine: Modern Australian
- Servings: Serves 10 or more
- Cooking Time: Less than 30 minutes
- Course: Dessert
Dark chocolate raspberry sorbet cones
Ingredients
Dark chocolate sorbet1 cup (220g) white sugar
200g dark chocolate, coarsely chopped
1½cups (150g) Cadbury Bournville Cocoa
Raspberry sorbet
500g frozen raspberries, thawed
juice of ½ lemon
12/3 cups (410ml) sorbet syrup (see below)
Cones
2 eggwhites
½cup (110g) caster sugar
90g unsalted butter, melted
2-3 drops vanilla extract
2/3 cup (100g) plain flour
Sorbet syrup
1¾cups (385g) white sugar
45g glucose
Preparation
To make sorbet syrupIn a saucepan, heat sugar, glucose and 1 1/3 cups (330ml) water on low, stirring, until sugar dissolves. Increase heat and boil for 3 minutes. Cool and chill.
To make dark chocolate sorbet, combine sugar, chocolate, cocoa and 3 cups (750ml) water in a large saucepan on medium heat, stirring until smooth. Refrigerate until completely cooled.
Churn in an ice-cream maker according to manufacturer's directions or pour into a 1L non-reactive metal loaf pan. Place in freezer until beginning to freeze around edges. Scoop into a bowl and whisk well. Return to pan, cover tightly with aluminium foil and freeze overnight.
Meanwhile, to make raspberry sorbet, puree raspberries in a food processor or blender and press through a fine sieve. Combine with lemon juice and sorbet syrup. Churn or freeze as above.
Preheat oven to 190C or 170C fan. Place two sheets of A4 paper together, fold in half and roll into a cone shape. Secure with a staple. Line two baking trays with baking paper. Mark 10 x 16cm circles with a pencil.
Beat eggwhites and sugar with a fork. Stir in butter, vanilla and flour. Spread tablespoons of batter over marked circles on prepared trays. Bake for 5 minutes, until edges are golden and centres coloured.
One at a time, lift with a spatula. Place upside down on work surface. Quickly wrap around paper cone, using a tea towel to prevent burning. Once cooled slightly, remove paper and place cone in a glass to set and firm. Cool and store airtight.
Scoop sorbets into cones to serve.
If you enjoyed this Dark chocolate and raspberry sorbet cones recipe then browse more Modern Australian recipes, child-friendly recipes, nut-free recipes and our most popular hainanese chicken rice recipe.
Modern Australian Restaurants
Displaying 10 of 594 Modern Australian Restaurants.
| Restaurant | Book Online | Suburb | |
| 1. | Valentino's | Northbridge | |
| 2. | Smithfield Tavern | Smithfield | |
| 3. | Benny's Bar & Cafe | Fremantle | |
| 4. | Arch Rival | Palmerston | |
| 5. | Stirling Hotel | Stirling | |
| 6. | Mahogany Inn | Mahogany Creek | |
| 7. | Morning Star Estate | Mt Eliza | |
| 8. | Anise | City | |
| 9. | Artespresso | Kingston | |
| 10. | The Boat House by the Lake | Barton |
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