Iced Espresso Macchiato

Name: Iced Espresso Macchiato
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 7-10 Tbsp For the sorbet (10 portions):; 175 g Dark chocolate; 150 g Sugar; 50 g Cocoa powder; 50 ml Espresso or strong cold coffee; 7-10 Tbsp For the zabaglione :; 2 fresh organic egg yolks (Gr. M); 25 g Sugar; 40 ml semi-dry white wine

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

7-10 Tbsp For the sorbet (10 portions):
175 g Dark chocolate
150 g Sugar
50 g Cocoa powder
50 ml Espresso or strong cold coffee
7-10 Tbsp For the zabaglione :
2 fresh organic egg yolks (Gr. M)
25 g Sugar
40 ml semi-dry white wine

Directions

1
Chop chocolate for the sorbet. Simmer 150 g sugar, cocoa and 450 ml water in a pot over medium heat for about 5 minutes, stirring frequently. Remove the pot from the stove. Add espresso and chocolate to the pot and melt, stirring from time to time.
2
Fill about half of the sorbet mass into four small glasses or espresso cups to ¾, the rest of the sorbet also into glasses or into an empty clean ice container. Cover and freeze for about 3 hours.
3
Just before serving for the zabaglione, beat the egg yolks, 25 g sugar and wine in a mixing bowl in a hot water bath with the whisks of the mixer for 6-8 minutes until a white and thick cream.
4
Arrange the zabaglione hot or cold on the chocolate sorbet as desired. Serve with fruit skewers, e.g. with pieces of peach.