Garden-Fresh Raspberry Sorbet with Chocolate Sauce and Almond Brittle

Allergens

Tree nuts (almonds)

Ingredients

• 2 cups fresh raspberries 1/2 cup granulated sugar 1/4 cup water 1 tablespoon lemon juice 1 cup coconut milk 1/2 cup dark chocolate, finely chopped 1/4 cup almonds, roughly chopped 1/4 cup granulated sugar 1 tablespoon water

Instructions

1. In a saucepan over medium heat, combine raspberries, sugar, and water. Cook until sugar dissolves and the mixture becomes syrupy.
2. Remove from heat and stir in lemon juice. Let it cool to room temperature.
3. Strain the raspberry mixture through a fine mesh sieve into a large bowl, pressing down on solids to extract as much liquid as possible. Discard the solids.
4. Whisk coconut milk into the strained raspberry juice until well combined.
5. Pour the mixture into an ice cream maker and churn according to manufacturer's instructions. Once done, transfer sorbet to a container and freeze until firm.
6. For chocolate sauce, in a double boiler, melt chocolate with 1/4 cup coconut milk over low heat. Stir until smooth. Let cool.
7. In a separate pan, mix sugar and water for almond brittle. Bring to a boil, then reduce heat and cook until golden brown. Add almonds and stir constantly until they're coated with the caramelized sugar. Pour onto a parchment lined baking sheet and let cool completely. Break into pieces.

Chef’s Insight

The combination of tart raspberries, rich chocolate, and crunchy almond brittle creates a symphony of textures and flavors that will leave your guests in awe.

Notes

This dessert can be made dairy-free and gluten-free by checking labels on ingredients used.