1 1/2 cups of whole milk
1 large egg
1 egg yolk
1/2 cup of heavy cream
1/2 cup of granulated sugar
10 large cooked raspberries
1 tablespoon of emulsifier
500g of milk chocolate
1 1/2 cups of whole milk
1 large egg
1 egg yolk
1/2 cup of heavy cream
1/2 cup of granulated sugar
10 large cooked raspberries
1 tablespoon of emulsifier
500g of milk chocolate
1
Whisk together the egg, egg yolk, sugar, and cooked raspberries, then set aside
2
Heat the milk with the heavy cream until just simmering
Remove from heat and stir in the reserved mixture
3
Pour everything into an ice-cream maker and freeze
Don't let it congeal
4
Just before serving, blend the sorbet with the emulsifier in a blender until smooth
5
Spoon the sorbet into cups and freeze for at least six hours
6
Remove the sorbet from the cup and drizzle with melted chocolate
7
Garnish with fresh raspberries and serve immediately.
