Chocolate and raspberry with chopped nuts is the ice cream flavour Hagrid buys Harry during his first visit to Diagon Alley. Yesterday’s strawberry and peanut butter ice cream consisted of two separate batches of ice cream, but for this dessert I just made a chocolate sorbet and swirled in a raspberry coulis at the end.
Chocolate sorbet is one of my favourite frozen desserts and I think I like it better than any chocolate ice cream I’ve had. It’s just pure chocolate with no cream or coconut or other flavour to get in to the way. I used the recipe from Hannah Kaminsky’s Vegan Desserts, but there are plenty of recipes online if you don’t have that book (this one by David Lebovitz looks good). As far as I can tell the main difference with Hannah’s recipe is that she has you cook the sugar and part of the water into a caramel before adding the other ingredients, which is fun to do and it adds a nice background flavour but it looks like chocolate sorbet works fine without that step as well.
For the raspberry coulis, I cooked 1 1/2 cups (230 g) raspberries, a tablespoon of sugar, and a teaspoon of lemon juice in a little saucepan for 10-15 minutes until they fell apart into a thin sauce. Then I strained out the seeds and chilled the coulis completely overnight. After I had churned the sorbet in the ice cream maker the next day, I combined the two by scooping them into a container in alternating layers and then stirring a little to create swirls.
The sorbet was delicious by itself, but the chopped almonds really took it up a notch. Well chosen, Hagrid! :)