Chocolate sorbet with cocoa tuille from Tor-na-Coille

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This month, Tor-na-Coille Hotel and Restaurant’s head chef, Colin Lyall, shares his recipe for a mouth-watering sweet treat .

Ingredients - Sorbet-

500ml water

75g cocoa powder 200g dark chocolate

15g glucose

200g sugar

2 measures of “Kaluha” liqueur

Method - To make the sorbet, heat all the ingredients together in a pan then churn, or freeze and whisk regularly.

Ingredients - Cocoa Tuille

100g unsalted butter 100g egg whites

100g plain flour

50g cocoa powder

100g icing sugar

Method

Melt the butter then mix in all other ingredients. Leave overnight. Use a plastic stencil. Spread the mixture into the stencil smoothing off the top and then bake for 3-4 minutes in an oven at 180°C until cooked. Remove from the oven and leave to cool.