Raspberry sorbet and ganache

Raspberry sorbet and ganache

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  • 4
  • Easy
  • 15 minutes plus freezing time


  • 400 g frozen raspberries
  • 2 T icing sugar
  • For the ganache
  • 700 g 70-percent dark chocolate, melted
  • ¼ cup cream
  • 1 T milk

Cooking Instructions

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
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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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