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

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