Raspberry and dark chocolate(avocado) sorbet

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If you love someone or  you want to impress someone or group of people then this is a recipe for you. Raspberries and chocolate are two ingredients that everyone love and guess what  , they are even better when stand one to each other . If you see the photos , recipe looks similar to Michelin star restourants and it’s all about how you present the dish. At the last time I watched a lot of Michelin star chefs so I give a try to make something tasting like their desserts and to look like their dishes. You tell me if I was close 🙂

The other nice thing about this recipe is that’s too easy to make only thing that you need is blender or food precesssor , because it makes the sorbet more creamier and breaks the raspberries into a smooth mixture. But don’t worry if you don’t have blender I will tell you later in the post similar process without the blender and you will get the same results.

Ingredients 

  • 300gr fresh or frozen raspberries
  • 100gr of 70%  dark chocolate
  • 1 avocado
  • amaretto biscuits / or any other biscuits
  • fresh almonds
  • ice

Instructions

First you need to melt the chocolate over the bain-marie and add a little bit more cocoa if you want. Leave the chocolate to cool down a little bit and add it to a blender with half avocado and a few ice cubes , if you need add more ice during the blending . Blend for 5 min on max speed to make sorbet creamy. I didn’t add any sugar because I love bitterness from dark chocolate , but you are free to add. Avocado has only one purpose and that’s to make sorbet smooth and creamy , if you make it you will see that the taste of avocado somehow disappears , and on the other hand it’s far more healty than cream . Therefore the conclusion is that the avocado is a badass.

After you were made the mixture leave it in the freezer for at least 4 hours and take it out at least 30minutes before serving.

For raspberry sorbet you just need to put fresh or frozen rasppberries with a spoon of honey in the blender and blend for the same time on max speed.

As for the serving put a little plate upside down in the center of the bigger plate and rub the one side with a little bit of sorbet to allow the biscuits to stick and don’t move. Scoop the sorbet as you wish or as I do and put a few almond for a finishing touch. I hope you will enjoy and impress someone with this great recipe 🙂

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Sorbe od maline i crne čokolade

Ovo je jedan veoma jednostavan recept koji možete spremiti u minimalnom vremenskom periodu , dok je sa druge strane prepun intezivnih ukusa koji se medjusobno odlično slažu. Poznato je da su maline i čokolada dobri prijatelji , a kada se nalaze zajedno na tanjiru sa amareto keksom dobija se potpuno nova dimenzija ukusa. Uz dobro aranžiranje , verujem da će ovaj recept prijatno iznenaditi sve koji ga budu probali. Aranžiranje sam uradio po uzoru nekih poznatih kuvara , takodje vlasnika Mišelinovih zvezdica kao i način pripreme dezerta. Opet s druge strane smatram da ovako nešto može da napravi svako kod kuće , jer je značaj dat na kvalitetnim sastojcima , kvalitetnoj čokoladi dok je period  i način spremanja izuzetno kratak.

Sastojci

  • 300gr svežih ili zamrznutih malina
  • 100gr kvalitetne crne čokolade(min 70% kakaa)
  • amareto keksići
  • pola avokada 
  • par badema

Instrukcije

Iznad činije koja se greje na pari istopiti čokoladu i zatim ostaviti malo da se ohladi. Potom u blender ubacite istopljenu čokoladu i polovinu avokada i dodajte još malo kakaa u prahu ako želite i koju kocku leda ako je potrebno. Ja nisam dodavao šećer  , jer volim gorak ukus crne čokolade , ali vi možete ako želite. Smesu blendirajte minimum 5 minuta na najvećoj brzini i potom je stavite u frižider na četri sata da se ohladi i stegne uz povremeno mešanje na sat vremena. Sorbe izvadite minimum pola sata pre posluživanja.

Sorbe od maline je još jednostavniji , samo ubacite sveže ili zamrznute maline u blender sa dve ili više kocki leda i kašikom šećera ili meda i blendirajte oko 5 minuta dok ne dobijete homogenu smesu.

Hranu sam dekorisao tako što sam stavio manji tanjir okrenut naopačke u veći tanjir i namazao sa malo sladoleda jedan deo tanjira  da bih lakše posuo izmrvljene amareto keksiće i da bi oni zadržali oblik na tanjiru. Zatim sam stavio kugle sladoleda nasumično i poređao još par celih badema kao što je i prikazano na slici. Nadam se da će vam se svideti 🙂

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