Starry Night Sorbet: A Celestial Vegetarian Frozen Delight
Discover this vegan Starry Night Sorbet, a sumptuous fusion of raspberries, blueberries, and chocolate that captures the essence of Vincent Van Gogh's famed painting. Savor the cosmic delight in every spoonful, as the velvety chocolate base swirls through vibrant berries, creating an indulgent experience fit for a celestial journey.
Allergens
N/A
Ingredients
- 1 cup fresh raspberries
- 1 cup fresh blueberries
- 1 cup fresh strawberries, hulled and halved
- 2 cups full
- fat coconut milk
- 1/2 cup cocoa powder
- 3/4 cup granulated sugar
- 1/4 teaspoon sea salt
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
Instructions
- In a blender or food processor, puree the raspberries, blueberries, and strawberries until smooth. Set aside.
- In a medium saucepan, whisk together the coconut milk, cocoa powder, sugar, salt, and lemon juice over medium heat. Stir continuously until the mixture thickens and starts to bubble, about 5 7 minutes. Remove from heat and stir in vanilla extract.
- Combine the pureed berries with the chocolate mixture and blend until smooth. Cover and refrigerate for at least 4 hours or overnight.
- Churn the mixture in an ice cream maker according to the manufacturer's instructions. Transfer the churned sorbet to a lidded container and freeze until firm, about 4 6 hours.
Chef’s Insight
The key to achieving a velvety texture is to blend the sorbet mixture until it's completely smooth. Additionally, for an even more indulgent experience, serve this dessert with a dollop of whipped cream or a scoop of vanilla ice cream.
Notes
Inspired by the night sky, this sorbet is a captivating fusion of flavors and textures that will transport you on a cosmic journey.