Raspberry Sorbet in a Gluten & Dairy-Free Chocolate Cone

  • Serves : 4
  • Type : Dessert

The beauty of making your own is that you have complete control over the ingredients used, so you can choose your favourite additions, confident that what you’re eating meets your dietary needs. You needn’t miss out on the satisfying crunch of the cone either, thanks to our truly scrumptious recipe that includes a dairy-free chocolate cone.

Ingredients

  • for the sorbet
  • 60g caster sugar 
  • 80ml water 
  • ½ tbsp  lemon juice 
  • 150g  raspberries 
  • 4 drops natural raspberry flavour 
  • Fro the cones 
  • 1 egg 
  • 50g golden caster sugar 
  • 85gqgluten-free flour 
  • 25g  dairy-free spread 
  • 15g cocoa powder 
  • 4 tbsp soya milk 
  • pinf of slat 
  • 1 tsp white chocolate extract 
  • to decorate
  • 100g  Belgian dark chocolate broken into pieces
  • 2 tbsp chocolate sprinkles 
  • 2 tbsp rainbow 100s and 1000s (optional as may not be gluten free) 

Top tip!

If you have a larger capacity ice cream maker, you can multiply the ingredients by 3 to make more sorbet. Any leftover chocolate not used for decoration can be drizzled into the cones.

Method

  1. Freeze the ice cream maker bowl for 8-12 hours beforehand.
  2. Place the sugar and water into a medium-sized saucepan and warm gently over a medium heat until the sugar dissolves. Then boil for 2-3 minutes until the mixture is slightly syrupy.
  3. Pour the syrup into a bowl, add the lemon juice and leave to cool.
  4. Pure the raspberries in a liquidiser or with a stick blender. Place a sieve over the bowl of syrup and press the pure through with the back of a spoon to extract as much juice as possible. Discard the pips. Add the raspberry flavour to the mixture.
  5. Chill the mixture for at least 2 hours and preferably overnight.
  6. Take the ice cream bowl from the freezer. Following the manufacturer’s instructions, add the mixture to the bowl and churn for 20-30 minutes until the sorbet reaches a soft scooping consistency.
  7. Scoop and serve immediately or freeze in an airtight container until needed.
  8. To make the cones, place all the cone ingredients into a bowl or blender and mix into a smooth batter, thick enough to coat the back of a spoon. Leave the mixture to rest for 5 minutes.
  9. Preheat the cone maker. Spoon 2-3 tablespoons of mixture onto the hotplate, spread evenly and close the lid. Cook for 4-5 minutes.
  10. Lift the wafer out onto a folded tea towel and use the towel to fold it around the ice cream cone shaper. Hold in place until the cone cools and keeps its shape, then remove the cone and leave to cool completely. Repeat with the remaining mixture.
  11. To decorate, place the chocolate into a bowl and melt, either in the microwave on defrost for about a minute or over a pan of simmering water. Stir until smooth.
  12. Dip each cone into the chocolate, tilting the bowl to give a good collar of chocolate, and then decorate with the sprinkles and 100s and 1000s. Stand the cones upright in mugs or tall glasses to set.

By | 12 April 2018