Chocolate sorbet with hot chili cherries and poached pear half

Ingredients for 4 servings:

• 500 ml water
• 250 g raw cane sugar
• 250 g dark chocolate coating
• 12 g cornstarch
• 50 g almond flakes
• 200 g morello cherries, drained, juice collected
• ½ chili pepper(s)
• 80 g raw cane sugar
• 1 pinch of cinnamon powder
• 1 tsp. clove powder
• 2 bulb(s)
• 150 g raw cane sugar
• 1 lemon(s), juice

Instructions

Working time approx. 40 minutes; Rest time approx. 7 hours; Cooking/baking time approx. 30 minutes; Total time approx. 8 hours 10 minutes

Gourmet, vegan

For the chocolate sorbet, bring 400 ml of water to a boil. Mix the cornstarch with the remaining cold water and use it to thicken the boiling water. Add the sugar and stir until it has completely dissolved. Remove the pan from the heat and melt the chocolate coating while stirring. Let the mixture cool and then freeze in the sorbet. Lightly toast the almond flakes in a dry pan. To prepare the chili cherries, remove the seeds from the chili pepper and dice finely; latex gloves are recommended here! Boil the juice of the morello cherries with the sugar, cinnamon, and cloves until reduced. Add the chili pepper and, when it has a syrupy consistency, add the cherries. For the poached pear, peel the pear, halve it lengthwise, and remove the core and stalk. Bring approx. 400 ml of water to a boil with the lemon juice and sugar, add the pear halves, and cook until slightly al dente. Arrange the pear halves on plates. Scatter the almond flakes next to the pears and arrange the chocolate sorbet on top. Top with hot chili cherries and garnish with a mint leaf, if available. Tip: The chocolate sorbet can also be prepared the day before.