White Chocolate and Malt Sorbet with Honey and Black Truffle

How to make White Chocolate Sorbet

This recipe was for the 5th course out of six of another charity luncheon awarded to the individual who had the highest bid. In return they get to have a multicourse luncheon with John Paul and ask any questions on business or philanthropy they want to. I think this is the third time I have done such a meal and these individuals are paying anywhere from 25k-50k to have such a meal. I try and give the best meals I possibly can give for that amount of money (even though the food could never live up to that price point). Regardless I try and go above and beyond for these meals even though the individuals aren’t coming for the food. This was a vegetarian meal with a Dad and his two daughters. The dad won the bid and was originally going to just send the two daughters but Jp told him to come along too. I can tell you they had a wonderful afternoon and I did my best to impress. Here was the pre-dessert, I hope you enjoy it!

Recipe Ingredients

Malt white chocolate sorbet

25g malted milk powder

35 g glucose or millet jelly mizuame ( I used the mizuame)

150 g sugar

870 g water

355 g white chocolate

1 tsp salt

Honey

1 black truffle

Recipe Instructions

How to make White chocolate sorbet,
Place white chocolate in a heatproof bowl. Place all the other ingredients into a pot and place on the stove. Bring the pot to a boil whisking occasionally to dissolve the sugar. Once it comes to a boil and the sugars have been dissolve pour everything into the bowl of white chocolate. Wait for one minute and then whisk constantly to emulsify and melt the chocolate into your sorbet base. Cool completely. Then place into your ice cream maker and use accordingly. Once completely place in a container and into the freezer

To finish,

Take a scoop of the sorbet and place in a bowl. Drizzle honey on top of the scoop. Slice one slice of black truffle. Serve and enjoy!