Ingredients
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85 g espresso(approx. 3 short shots), freshly brewed and hot
-
65 g water
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65 g granulated sugar
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½ tsp vanilla extract
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Optional: 1 tsp liqueur(Kahlua)
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1 large egg white
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To serve:
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brioche bunssee our Sicilian Brioche Buns recipe
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whipped creamhomemade or shop-bought
Directions
A bold, intense coffee sorbet with an optional splash of coffee liqueur. Fluffy and light thanks to whipped egg white incorporated in the last minutes of churning, which lifts the texture and stops the sorbet from freezing hard. Traditionally served in the Sicilian style — chilled glass, softly whipped cream, brioche on the side.
Note: This recipe includes approximately 15 minutes of active time and 6 hours of chilling. The night before, freeze the ice cream container upright in the freezer at −18°C or below for 8–16 hours. Do not lay it on its side or freeze for more than 48 hours.
Created for our mini bread & ice cream maker SD-PMC100.
Ingredients
| 85 g espresso | |
| 65 g water | |
| 65 g granulated sugar | |
| ½ tsp vanilla extract | |
| Optional: 1 tsp liqueur | |
| 1 large egg white | |
To serve: |
|
| brioche buns | |
| whipped cream | |
Steps
|
1
|
Brew fresh espresso — approximately 3 short shots to yield 85 g. |
|
2
|
Whisk in the 65 g water and 65 g sugar until the sugar dissolves. |
|
3
|
Stir in the vanilla extract and coffee liqueur (if using). |
|
4
|
Chill the liquid sorbet base in the fridge until fully cold to 6°C, a minimum of 6 hours or ideally overnight. Alternatively, place in the freezer for approximately 1½ hours until it reaches 6°C. |
|
5
|
Separate the egg white into a small container and refrigerate alongside the sorbet base, ready to use later. |
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6
|
Remove the ice cream container from the freezer. |
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7
|
Fit the stirring blade into the ice cream container, then lock the container into the machine base. |
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8
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Select Menu 34 (Sorbet) and press Start.The sorbet cycle will run for 25 minutes. |
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9
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Whisk the chilled sorbet base once more, then slowly pour it into the container with the machine running and close the lid. |
|
10
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In the last 10 minutes of churning, whisk the chilled egg white to stiff peaks and add through the top of the machine. Let the machine incorporate it fully. |
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11
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When the buzzer sounds continuously, press Stop and rotate the container counterclockwise to remove it. |
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12
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Serve immediately in chilled glasses, topped with softly whipped cream (panna) and a brioche bun on the side. If too firm to scoop straight from the freezer, transfer to the fridge for 15 minutes (longer if needed) to soften slightly before scooping. |
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