An ultra-light and very refreshing dessert, served with a thin chocolate tuile.
COMBINE THE SUGAR AND
MEANWHILE, MELT THE CHOCOLATE IN A MICROWAVE OR DOUBLE BOILER. Spread it thinly over some baking paper and sprinkle very lightly with ground cumin and chilli. Keep the chocolate in the fridge until you serve the sorbet.
TAKE THE SYRUP OFF THE HEAT AND ADD THE MINT LEAVES. Let them infuse for about 5 minutes. Remove the mint leaves and let the syrup cool a little before adding the lemon and lime zests and juices. Combine well and place everything in the fridge until the syrup has completely cooled and chilled.
POUR THE SYRUP INTO THE BOWL OF THE ICE CREAM MAKER AND START THE CHURN CYCLE. Take the spiced chocolate bark out of the fridge, peel it off the baking paper and cut it into pieces as needed. Serve with the sorbet as soon as it has set.
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