Desserts & Baking

Raspberry sorbet and ganache

By Abigail Donnelly
4
Easy
15 minutes plus freezing time
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Ingredients

Method
  • 400 g frozen raspberries
  • 2 T icing sugar
    • For the ganache

  • 700 g 70-percent dark chocolate, melted
  • ¼ cup cream
  • 1 T milk

Method

Ingredients

Blend raspberries, icing sugar and a squeeze of lemon juice. Freeze to set.

For the ganache, melt the chocolate, then add the cream and milk. Stir to combine.

Serve the raspberry sorbet topped with chocolate ganache.

Cook's tip: learn more about ganache and how to make it.
Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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