Chocolate Sorbet with Splitter Biscuit
(Created by Filip Dewijnants - Jeunes Restaurateurs d'Europe Belgium)
| Ingredients | Preparation |
|---|---|
|
500 ml
water
500g sugar S2 |
Bring to the boil together and continue cooking for 3 min. Leave to cool. |
|
500 ml
full cream milk
200g Callebaut Chocolate Mousse |
Mix together and turn in an ice cream maker. |
|
filo pastry
egg yolk |
Cut the filo pastry into a triangle shape. Coat with the yolks. |
| 20g Callebaut Splitters | Sprinkle on top. Roll up the pastry and sprinkle again wit Splitters. Bake in an oven at 180°C until it turns golden brown. |
Finishing and presentation
Serve a spoon of sorbet in a cocktail glass and finish with the
Splitter biscuit
