Passion Fruit-Basil mini sorbetto cake

VEGAN/GF/NO ICE CREAM MAKER

Ingredients:

Passion fruit-Basil Sorbetto: (1l of sorbetto)

-600ml of passion fruit pulp

-135ml of sugar syrup

-1/2 cup of basil

-4tbsp of agave syrup

-Silicone flower molds ( or any molds you’d prefer)

Assembly:

-Sorbetto Flowers

-Your favorite digestive dark chocolate digestives (I personally used this recipe)

Instructions:

  • Mix the passion fruit pulp with the sugar syrup and pour into an ice tray. Freeze for four hours.
  • Process basil in a food processor until finely chopped, you can add a couple tablespoons of water to help the process. Pour into an ice tray and freeze for four hours.
  • Combine your passion fruit ice cubes, your agave syrup and your basil cubes in a blender until smooth. (You can add 2 tbsp of water to help it along, if necessary, but too much water will make your sorbetto “crunchy”)
  • When it has the consistency of smooth sweet puree, pour it into the flower molds or your silicone molds of choice and freeze for 30 min to an hour.
  • Pop out of the silicone molds and onto your biscuits. You have yourself a sweet and tangy treat complimented with a chocolatey, crunchy base to make your day lighter!

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6 thoughts on “Passion Fruit-Basil mini sorbetto cake

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