Raspberry-Rose Sorbet with White Chocolate Recipe
Based on the famed sorbet flavor from Berthillon in Paris, this cheat's recipe is a surefire way to keep the Valentine's fire stoked all week. Use excellent store-bought raspberry sorbet, drizzle it with rosewater, and shave the best quality white chocolate over the top. It's sweet and fragrant and a little bit left of center, which I love. Plus, it tastes like Paris.
Read more: French in a Flash: Romantic Raspberry-Rose Sorbet with White Chocolate
- Yield:4 servings
- Active time: 5 minutes
- Total time:5 minutes
Ingredients
- 4 large scoops excellent raspberry sorbet
- 1 teaspoon rosewater (not rose extract, which has alcohol), divided
- White chocolate, best quality, to garnish
Directions
-
1.
Allow the sorbet to sit out of the freezer for 10 minutes before you scoop. Scoop 4 large balls of sorbet into 4 small ramekins that just hold each scoop. Drizzle each scoop of sorbet with 1/4 teaspoon rosewater (or to taste). Use a coarse Microplane grater to cover the top in excellent white chocolate. Serve right away.
This Recipe Appears In
French in a Flash: Romantic Raspberry-Rose Sorbet with White ChocolateThis post may contain links to Amazon or other partners; your purchases via these links can benefit Serious Eats. Read more about our affiliate linking policy.
Comments
Hello Eater!
Want to comment? Sign In or Register
ADD A COMMENT
PREVIEW YOUR COMMENT