Ingredients
- 2 1/2 cups water
- 1 1/4 cups sugar
- 1/2 cup unsweetened cocoa
- 3 ounces bittersweet chocolate, finely chopped
- 2 teaspoons vanilla extract
Preparation
Bring water to a boil in a medium saucepan. Stir in sugar and cocoa; reduce heat, and simmer 5 minutes, stirring frequently. Remove from heat; add chocolate and vanilla, stirring until chocolate melts. Cover and chill completely.
Pour chocolate mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer’s instructions.
Spoon sorbet into a freezer-safe container; cover and freeze 1 hour or until firm.
Almond Mascarpone
Ingredients
- 1 pound mascarpone cheese
- 1/2 cup sugar
- 1/2 ounce almond liqueur, such as Amaretto or 1/4 ounce Almond Extract
- 1/2 cup heavy cream, softly whipped
Preparation
Beat mascarpone cheese, 1/4 cup of the sugar and almond liqueur/extract at high speed until smooth.
Whip heavy cream and remaining sugar until you get soft peaks.
Add the whipped cream to the mascarpone mixture and beat at high speed for another 20 to 30 seconds.
Set aside if plating within a hour or so. Refrigerate if prepping for next day.
Ginger Almond Phyllo Crisps
Ingredients
- 1/2 cup almonds, ground
- 3 tablespoons sugar
- 1/2 cup crystallized ginger, ground
- 6 sheets of phyllo dough, thawed
- 1/2 cup melted salted butter
Preparation
Preheat oven to 375°F.
Spread sliced almonds on a sheet pan or cookie sheet and toast for about 10 minutes. The almonds should turn a light golden color and smell very nutty. Be careful to not let them burn.
Remove from oven and transfer to a cool sheet pan. Let them cool to room temperature.
Process crystallized ginger in a food processor until it looks like sand.
Use the food processor and process the almonds until they are finely chopped.
In small bowl, combine almonds, sugar and ginger. Set aside.
Place the phyllo dough between pieces of wax paper and cover with a lightly dampened kitchen towel. If you do not do this, the dough will dry out very quickly and become brittle and unusable.
Arrange 1 piece of parchment paper to line a baking sheet.
Arrange 1 piece of parchment paper on your counter top. Arrange 1 piece of phyllo on that parchment paper and brush with melted butter. Sprinkle with sugar mix. Lay another piece of phyllo on top, repeat the process, use the brush to gently press the sheet down onto the previous sheet. Top with a third piece of phyllo, pressing down gently, and brush with butter.
Chill stack 10 minutes.
Using a very sharp knife or a rolling pizza cutter, carefully cut the phyllo into 3 lengthwise strips; cut each strip into triangles about an inch and a half on a side.
Carefully transfer half of the rectangles to the prepared baking sheet with a large metal spatula.
Bake until crisp and golden brown, 8 to 10 minutes at 375ºF. Transfer to a wire rack to cool.
Bake the remaining rectangles in the same manner.
Plating
You can follow the example in my photo, which is a bed of the Almond Mascarpone cradling a scoop of sorbet, a small pinch of toasted almonds on top of the sorbet, and the Phyllo Crisp beside. Or… just use your imagination!