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Recipes
Chocolate Sorbet

Makes about 1/2 litre (2 cups)

275 ml water
100 g sugar
40 g cocoa
95 g chocolate (at least 70% cocoa)
1/2 tsp Good vanilla extract
pinch of salt

Mix sugar, water and cocoa in a saucepan and bring to a boil. Finely chop the chocolate and add it, as well as vanilla and salt. Cool completely, preferably overnight or at least for a few hours in the fridge. 

Churn in your ice-cream machine, and eat immediately with a dash of your favorite liqueur or chocolate sauce.   
 
Watermelon Granita with Mango

4 Cups Watermelon, deseeded and cut into chunks

1/2 cup Sugar

Juice of 1 Lemon or Lime

1 ripe mango

Combine all the ingredients in a food processor. Puree until Smooth. Pour into a shallow pan and freeze for about 1 hour. Rake the mixture with a fork and freeze for another hour. Rake and freeze again and then once last rake before you serve. Pre-freeze 4 ice cream glasses. Divide the mixture between the four glasses and then arrange slices of mango on top. Serve or for and extra touch, splash with Vodka. 

 
Prosciutto wrapped figs

Every month we will share a recipe for a simple bite-sized creation for your next event.  With figs in season, we thought it would be the perfect time for this delicious treat.  We recommend a trip to your local farmer’s market to find the perfect ingredients:

Fresh figs marinated in port served with blue cheese and wrapped in prosciutto di parma

  • 8 Black Mission figs
  • 1/2 cup blue cheese, cut into cubes
  • 12 slices prosciutto di parma (thinly sliced, cut in half lengthwise)
  • 2 tablespoons extra-virgin olive oil
  • Sea salt and freshly ground black pepper


Slice figs in quarters – place in non-reactive bowl and drizzle with port wine – allow to marinate while preparing the rest of your ingredients

Preheat grill to medium high heat.

Place a piece of blue cheese on each fig quarter. Wrap prosciutto around each fig half, covering the cheese. The ends of the prosciutto should overlap.

Grill each piece until the prosciutto begins to color and crisp, about 2 minutes on each side. Remove from grill, lightly drizzle with extra virgin olive oil and season with sea salt and pepper. Serve warm.
 


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