This month, Tor-na-Coille Hotel and Restaurant’s head chef, Colin Lyall, shares his recipe for a mouth-watering sweet treat .
Ingredients - Sorbet-
75g cocoa powder 200g dark chocolate
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
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.