Sunflower Seed Cornet and Chocolate Sorbet

By corlear

Ingredients

• For the cornet batter:
• 1/4 cup butter, softened
• 1 1/3 cup icing sugar
• 1/8 cup glucose
• 5 oz orange juice
• 1/2 cup plain flour, sieved
• For the chocolate sorbet:
• 33/4 cup milk
• 1/2 cup sugar
• 3 tbsp glucose
• 23/4 tbsp cocoa powder
• 3 oz 70% cooking chocolate
• 1 tbsp sorbet stabilizer
• To finish:
• 10 sunflower seeds, peeled

Details

Servings 10

Preparation

Step 1

For the cornet batter:
1. Mix the softened butter, glucose at 120ºF, the icing sugar, the juice and the flour with a spatula.
2. Leave to rest in the fridge for 8 hours.
3. Stir before using.

For the chocolate sorbet:
1. Bring the milk, glucose and cocoa powder to the boil
2. Add the sugar and the stabilizer and heat to 185ºF.
3. Tip in the pieces of cooking chocolate. Strain.
4. Cool and leave in the fridge for 8 hours for the flavors to come out.
5. Process in the sorbet maker.
6. Put the sorbet in an icing bag.

Final Steps & Preparation:
1. Stir the batter and spread a small spoonful on a Silpat liner, until you have a circular shape of around 3" wide.
2. Sprinkle bits of the sunflower seeds evenly over the circle.
3. Bake in the oven at 345ºF for 6 to 8 minutes, until it is golden and caramelized.
4. Remove from the oven and shape it into a 2/3" diameter cornet, making sure that it is sealed down the side.
5. Leave to cool.
6. When you are ready to serve the dish, fill with the chocolate sorbet and top with a sunflower seed.