Ingredientes para Mocha Java Sorbet
- Coffee Beans
- 1/2 cup granulated sugar
- 2 tablespoons unsweetened cocoa powder
- Vanilla Essence
- 1 large egg white
- enough boiling water for brewing 1 cup of espresso
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Como fazer Mocha Java Sorbet
- Brew 1 cup of strong espresso using a drip coffee maker or espresso machine.
- In a medium bowl, whisk together the hot espresso, 1/2 cup granulated sugar, and 2 tablespoons unsweetened cocoa powder until the sugar is completely dissolved.
- Allow the coffee mixture to cool completely in the refrigerator.
- Pour the cooled coffee mixture into your ice cream maker and churn according to the manufacturer's instructions until partially frozen (about 20-30 minutes).
- Stir in 1 teaspoon pure vanilla extract.
- In a separate bowl, beat 1 large egg white with an electric mixer until stiff, glossy peaks form.
- Gently fold the egg whites into the partially frozen coffee mixture.
- Return the mixture to the ice cream maker and churn until the sorbet reaches a slightly firm consistency (another 10-15 minutes).
- Transfer the sorbet to an airtight container and freeze for at least 1 hour to allow it to firm up completely before serving.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
182g
Fat
0g
Carbs
15g
Recipe Tags (Choose a tag and find related recipes!)
Weeknight Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Desserts American Dinner Party Fall Spring Summer Vegetarian Winter Frozen Desserts Chocolate Freezer Dietary Seasonal Taste Mood Sweet Equipment Small Appliance Number Of Servings Presentation Served Cold 4 Hours Or Less
