Blackberry Guava Sorbet With Chocolate Crackle Cookie
|Chocolate Crackle Cookies|
||semi-sweet baking chocolate, divided
||McCormick© Gourmet Collection Cinnamon, Saigon
||McCormick© Gourmet Collection Chile Pepper, Ancho|
||McCormick© Gourmet Collection Sicilian Sea Salt
||firmly packed brown sugar|
||eggs, lightly beaten|
||McCormick© Pure Vanilla Extract|
PREHEAT oven to 375°F. Melt 8 ounces of the chocolate as directed on package. Set aside. Coarsely chop remaining 4 ounces chocolate. Mix flour, cinnamon, ancho chile pepper, baking powder and salt in small bowl.
BEAT butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and vanilla; mix well. Add melted chocolate; beat until well blended. Gradually beat in flour mixture on low speed until well mixed. Stir in chopped chocolate. Drop dough by rounded tablespoons or medium cookie scoop 1 1/2 inches apart on parchment paper-lined baking sheets.
BAKE about 10 minutes or just until cookies are set and slightly cracked on top. Transfer cookies on parchment paper to wire rack; cool completely.
Serving Size: 1 cookie
|Blackberry Guava Sorbet
||blackberry puree, seeds strained out
|1 cup||white sugar
|2 tsp.||fresh squeezed lime juice
||McCormick© Pure Vanilla Extract
COMBINE guava nectar and paste with blackberry puree and sugar. Bring to simmer over medium heat and cook until guava paste is totally dissolved.
COOL mixture completely in fridge. Add lime juice and vanilla.
POUR mixture into ice cream maker churn until thick. Transfer frozen sorbet to freezer proof container and place in freezer to fully set.
In martini glass – scoop 2 -2 fl. oz scoops of sorbet into glass. Garnish with 1 Chocolate Crackle Cookie and mint sprig.
Yield: 12 servings - serving size: ½ cup