John Myers
Fragolino Sorbet with Chocolate
The perfect fragolino sorbet with chocolate recipe with a picture and simple step-by-step instructions.
- 400 g Callebaut chocolate (70% cocoa)
- 400 g Nutella
- 200 g Whipped cream
- 70 g Chocolate shavings
- 100 g Rice cakes
- 10 g Hazelnut brittle
- 300 g Chocolate wafer rolls
- 400 g Chocolate
- 800 g Strawberries
- 25 ml Strawberry liqueur
- 225 g Sugar
- 10 g Strawberries from the strawberry liqueur as decoration
- For the Fragolino sorbet, wash, peel and puree the fresh strawberries and pass them through a very fine sieve.
- With my sorbets, the following rule works best to achieve the sugar level based on the fruit: 3 cups of fruit puree to 1 cup of sugar. Thus, the quantities of strawberries are an approximate value.
- Now mix the 3 cups of strawberry puree with the 1 cup of sugar and the liqueur again in the mixer. Place in the ice cream maker or the frozen ice cream maker attachment for the food processor. Caution – with my food processor it is important that the mixture is poured in while the machine is already running. Let stir for about 30 minutes and then freeze overnight. (Depending on the size of the vessel, 3-4 hours would be sufficient).
- For the simple two-component mousse, whip the cream until it is semi-stiff. Warm up the Nutella glass beforehand in a water bath so that the Nutella is spreadable. Caution – the Nutella must not get too hot. Now slowly fold the Nutella into the cream and stir carefully. Finally add the chocolate flakes. Chill in the refrigerator for about 3 hours.
- For the chocolate crunch base, put the rice cakes, hazelnut brittle and wafer rolls in a plastic bag and mash with a rolling pin or meat mallet. Now pour this mixture into the liquid chocolate. Spread about 0.5 cm thick on a baking sheet with parchment paper. Chill for at least 3 hours. Then cut out with a round cookie cutter.
- Loosen the chocolate balls from your silicone mold (remove upside down). Fill the Nutella mousse into the chocolate mold, put in the strawberries as a “seal”, turn out and place on the chocolate crunch base. Dust with gold powder (available in the REAL baking department).
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