White Russian Sorbet (the caucasian ) |
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Prep Time: 30 Minutes Cook Time: 300 Minutes |
Ready In: 330 Minutes Servings: 6 |
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A rich and creamy sorbet, inspired from the classic drink. Spoon into frozen glass coffee cups or mugs, and top with a few coffee beans (bonus points given for using chocolate-covered coffee beans). From Bon Appetit, 1996. Ingredients:
1 3/4 cups water |
1/2 cup sugar |
3 1/2 teaspoons instant espresso powder |
1 tablespoon dark corn syrup |
1/2 cup whipping cream |
1/4 cup vodka |
1/4 cup kahlua |
coffee beans |
Directions:
1. Place water& sugar over medium heat in saucepan, stirring until sugar dissolves.
2. Bring to boil, then remove from heat.
3. Add espresso powder and stir.
4. Pour into medium bowl; mix in corn syrup, whipping cream, vodka and Kahlua.
5. Refrigerate until cold, about 2 hours.
6. Transfer mixture to ice cream maker, and process according to manufacturerÂ’s instructions.
7. Transfer to another container, and freeze until firm, about 2 hours.
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