Cinnamon Coffee Sorbet

Name: Cinnamon Coffee Sorbet
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 250ml coffee; 1 teaspoon Cinnamon powder; 200ml cream; 3 tablespoons Sugar; 2 tablespoons cocoa powder

by Philips gourmet kitchen

4.9 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

3

@1@ Dissolve white sugar, cinnamon and 1 scoop of cocoa powder into hot coffee, then let it cool, pour the cooled coffee into a plastic container and freeze for 2 hours until ice crystals form @2@stir the frozen with a fork Then re-freeze the coffee for 1 hour, take it out and stir again, repeat the process of freezing and stirring until the coffee is complete

Ingredients

250ml Coffee
1 teaspoon Cinnamon Powder
200ml Cream
3 tablespoons Sugar
2 tablespoons Cocoa Powder

Cinnamon Coffee Sorbet

1. Dissolve sugar, cinnamon powder and 1 scoop of cocoa powder into hot coffee, then let it cool, pour the cooled coffee into a plastic container and freeze for 2 hours until ice crystals form

2. Stir the frozen coffee with a fork, then re-freeze it for 1 hour, take it out and stir again, repeat the freezing and stirring process until the coffee is completely frozen

3. Before eating: Whipping the cream repeatedly until it thickens. Do not use sugar. Remove the coffee sorbet from the refrigerator 5 minutes before eating. If the ice is too hard, stir with a fork (or use a hand mixer) after a period of time. Scoop the coffee sorbet and whipped cream into 4 glasses and sprinkle with the remaining cocoa powder

4. 5 minutes preparation time + 4 hours freezing time