Cremant Berry Sorbet Meets Chocolate

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5 from 8 votes
Prep Time 50 minutes
Cook Time 1 hour
Rest Time 3 hours
Total Time 4 hours 50 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 113 kcal


For the meringue:

  • 1 kg Frozen berry mix
  • 1 packet Vanilla sugar
  • 5 tbsp Cane sugar
  • 5 tbsp Sugar
  • 0,5 Pc. Lemon
  • 3 Pc. Egg Whites
  • 1 packet Powdered sugar
  • Bio lemon zest

For the chocolate:

  • 2 blackboard Dark chocolate


  • Place the frozen berries in a bowl. Pour the vanilla sugar, cane sugar, sugar and lemon juice over the berries and let it steep for 1 hour. Then pour in the sparkling wine and puree everything.
  • Strain the mixture through a sieve to remove the seeds. Pour the sorbet into cube molds and stir so that no air bubbles form. Stick a wooden stick in the middle, which you can use to pull out the sorbet later. Put in the freezer for 2-3 hours.


  • Put egg whites in a bowl. Beat very stiffly in a warm water bath with the mixer. Gradually stir in the powdered sugar and lemon zest. Beat until the powdered sugar has dissolved and the mixture is firm.
  • Preheat the oven to 90 degrees. Place the meringue with a tablespoon in small heaps on baking paper and put in the oven. Leave to dry for about 1 hour until the meringue turns yellow.


  • Chop the chocolate and melt it in a bowl over a warm water bath.


  • As soon as the sorbet has set and can be pulled out of the cube, dip the cube halfway into the melted chocolate. Place on a plate and sprinkle with crumbled sorbet.


Serving: 100gCalories: 113kcalCarbohydrates: 21.7gProtein: 1gFat: 0.6g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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