Coffee glace with chocolate sorbet
2 servings
15 minutes
Coffee glace with chocolate sorbet is an elegant combination of hot, rich coffee and cool, velvety chocolate ice cream. This dessert drink originates from French cuisine, where the art of creating exquisite flavor contrasts is perfected. The taste of the drink is a harmony of the rich bitterness of coffee, refined sweetness of chocolate, and delicate creamy texture of the sorbet. It is perfect for a warm summer day when you want to enjoy refreshing coolness or for a cozy evening when served hot. Glace can be garnished with whipped cream or chocolate shavings to enhance its sweet charm. This drink is valued for its sophistication and ability to provide pleasure with every sip, turning an ordinary coffee experience into a true gastronomic ritual.
1
In a saucepan over medium heat, combine sugar, salt, sifted cocoa powder, and half of the milk. Bring the mixture to a boil and simmer for one to two minutes on low heat. Remove from heat and add crumbled chocolate, vanilla extract, and liqueur. Pour in the remaining half of the milk and mix until smooth. Taste the chocolate mixture — if it seems too grainy, blend it slightly and then refrigerate overnight.
- Sugar: 150 g
- Salt: pinch
- Cocoa powder: 50 g
- Milk: 500 ml
- Dark chocolate 85%: 120 g
- Vanilla extract: 0.3 teaspoon
- Coffee liqueur: 2 tablespoons
- Milk: 500 ml
2
Pour the sherbet into the freezer for ice cream and freeze according to the instructions for 20-40 minutes. Transfer the resulting mass to a container and place it in the freezer for at least 3-4 hours before use.
3
If there is no freezer, immediately after the refrigerator, pour the sherbet into an ice cream container and place it in the freezer. Take it out and stir the contents of the container every 20-30 minutes until the ice cream hardens.
4
For glasse, brew 400 ml of coffee (adjust strength and sweetness to taste). For cold glasse, cool the coffee to room temperature and add a couple of scoops of chocolate sorbet. For hot glasse, pour hot coffee into cups without cooling, add cold sorbet, and serve immediately. Optionally, garnish with whipped cream or chocolate shavings.
- Freshly brewed coffee: 400 ml