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Desserts : Sorbets
Sugarcane Sorbet
INGREDIENTS
1 lt Sugarcane Juice
1 tsp Ginger paste
1 tsp Lemon Juice
1 cup Vanilla Ice cream
Honeydew Melon, scooped
METHOD
Mix all the above in an ice cream container and freeze. When it sets, blend lightly and then refreeze.
Blend lightly before serving. Serve with melon balls.
Recipe by Esha
Submitted by Elisha, USA
Desserts : Drinks
Chocolate-Brandy Knock
TIME: 20 minutes
INGREDIENTS:
250gm Dark Chocolate, broken into small pieces
75ml Milk
65ml Cream
15ml Brandy
5gm Cinnamon powder
Cocoa powder for sprinkling
Demeraras Sugar to taste, if required
METHOD:
Take four small cups, just slightly bigger than demi-tasse size, and cover the bases of each cup with pieces of chocolate
Place the milk and cream in a pan and heat, allowing it to come to a boil.
Place a metal spoon in each cup, and then pour the hot milk into the cups.
Stir well, allowing the chocolate to melt. Add the brandy to each cup and stir.
Sprinkle with cocoa powder and a pinch of cinnamon powder and, serve.
Recipe by Chef Guillaume Bonnety
Submitted by G Singhania, Hyderabad
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