White Chocolate Sorbet
White chocolate sorbet is a truly elegant and special dessert that combines the silky sweetness of white chocolate with icy freshness. The history of white chocolate dates back to the 1930s, when it was first produced in Switzerland as an alternative to traditional dark and milk chocolate. The origins of sorbets can be traced back to ancient Rome, where snow flavored with honey and fruit juice was consumed as a cooling treat. In the modern version, the creaminess of the white chocolate and the slight acidity of the lemon create a perfect balance, resulting in a light, icy dessert. Imagine a spoonful of white chocolate sorbet melting in your mouth, providing a soft, creamy and refreshing experience with every bite!
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Ingredients for this recipe
Servings: 4
300
ml
Water
100
g
Granulated Sugar
150
g
White Chocolate
1
tbsp
Fresh Lemon Juice
1
tsp
Vanilla Extract
1
pinch
Salt
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Preparation Steps
1
In a medium saucepan, combine water, sugar, and a pinch of salt. Heat over medium heat, stirring until the sugar is completely dissolved.
2
Add the finely chopped white chocolate and stir constantly until completely melted.
3
Remove from heat and stir in the vanilla extract and fresh lemon juice. Let it cool completely.
4
Pour the mixture into a shallow dish and place it in the freezer.
5
Every 30 minutes, scrape the sorbet with a fork to create an icy, crystalline texture. Repeat this process 3-4 times until completely frozen.
6
Before serving, let the sorbet stand at room temperature for 5 minutes to make it easier to scoop. Garnish with grated white chocolate or vanilla powder.
