Trio Delight

It’s got everything… Crunchy, Tangy, Sweet, Creamy, Fresh n Fruity… A trio delight of Chocolate soil, Raspberry Sorbet and Custard sauce…!!!

I am deeply fond of chocolate soil and I love to try it with different combinations. Being a blogger I love to experiment with everything which comes my way, but inventing new combinations is what makes me excited. And of course with tasty desserts you can make a full house of precious smiles…!!!

Creating three components may be difficult on a first thought. But if you have the time and patience to explore, it’s fun to try out. I had previously uploaded a Chocolate Garden recipe and here I am again with my next dessert in a chocolate soil. This time I’ve made a custard sauce which is a perfect creamy combo with the crunchy chocolate soil, and the final twist from the sweet n sour raspberry sorbet to complement the flavors of this beautiful dessert.

Managing your time to prepare this dessert can be quite easy if you plan ahead, like preparing the raspberry sorbet a day before. Refrigerate it and it will be good for the next day. Also while the Chocolate soil gets ready in the oven, you can utilize the time to prepare the custard sauce. Or you can even prepare all the three a day ahead, store and refrigerate in an air tight container. All you need to do the next day is to plate it in your style, and believe me; you will surely wow your guests and stun them with your effort in bringing a restaurant quality dessert from your kitchen.

Prep time: 1 hr 30 mins
Serves: 5-6 servings

INGREDIENTS

For raspberry sorbet (without ice cream machine)

• 18 oz raspberries (reserve 3-4 to decorate)
• ¾ cup water
• ¾ cup sugar
• ½ of lemon juice

For chocolate soil

• 125 g caster sugar
• 1 ¼ cup almond meal
• 50 g cocoa powder
• ½ cup flour
• 1/3 cup butter
• 1 teaspoon salt

For custard sauce

• 2 tbsp custard powder
• 2½ cup of milk
• 5 tbsp sugar

INSTRUCTIONS

Preparation of Raspberry Sorbet (without ice cream machine)

1. Boil sugar and water until the sugar dissolves. Allow the syrup to cool.
2. Blend raspberries, lemon juice, and the syrup in a food processor until smooth.
3. Pour through a strainer to remove seeds (pits).
4. Line a baking tray with parchment paper and pour the puree and freeze until set.
5. Break the frozen puree into pieces and blend again until smooth. Pour again and freeze it and repeat the process one more time.
6. Serve immediately or let it soften for a few minutes before serving.

Preparation of Chocolate soil

1. Preheat oven to 150 degrees.
2. Combine all the dry ingredients in a bowl and mix with melted butter. It will appear mealy once properly mixed.
3. Line a baking tray with sheet, spread this mixture.
4. Bake for 30 -35 minutes by stirring occasionally.
5. Cool and then store in an air tight container.

Preparation of Custard Sauce

1. Add custard powder to ½ cup of milk and stir to make a paste, keep aside.
2. Mix sugar in 2 cups of milk and bring to boil.
3. Add custard paste to the boiling milk and keep on stirring continuously until its texture becomes slightly thick. Turn of the flame so that the custard sauce maintains its consistency (slightly thick n syrupy).