Almond Milk and Bitter Chocolate Sherbet
| Ingredients | Amount |
|---|---|
| Almond milk | 500 g |
| Half and half | 500 g |
| Cocoa powder | 24 g |
| Sugar | 200 g |
| Salt | 2 g |
| Chocolate, unsweetened | 115 g |
| Almond butter | 70 g |
| Almonds, whole, blanched, peeled | 250 g |
| Olive oil | 15 g |
| Salt | 4 g |
Method
Combine almond milk and half and half. Blend in the cocoa powder using an immersion blender. Blend in the sugar and salt.
Bring mixture to a simmer, lower heat and cook gently for five minutes.
Remove from heat and blend in the chopped chocolate, then the almond butter. Strain through a fine mesh sieve and chill in an ice bath until cold. Refrigerate for several hours, then process in an ice cream machine.
Toss whole almonds with olive oil and salt. Bake at 325°F until golden brown, about 15 minutes. Cool thoroughly.
Serve scoops of the sherbet with the roasted almonds as garnish.
