Truffles made by her friend Michael Recchuti, a chocolatier, first inspired cookbook author Nancy Baggett to pair chocolate with tarragon and grapefruit. She announced she was going to borrow his idea. This sorbet is unusual in that it contains a dairy product, in this case heavy cream.
For best texture, do not omit the rum. Baggett recommends using an imported unsweetened Dutch-process cocoa powder such as Pernigotti, Callebaut, Valrhona or Droste. An American cocoa powder, Ghirardelli, is a little easier to find and may be used; the sorbet color will be lighter and the flavor slightly different but still pleasing.
Servings: 1 scant quart
- Zest and juice of 1 large grapefruit
- 1 cup sugar
- 6 to 10 6- to 8-inch sprigs fresh tarragon
- 2 tablespoons light or dark rum
- 3/4 cup good-quality unsweetened cocoa powder, preferably Dutch process
- 2/3 cup heavy cream
Combine the grapefruit zest and juice with enough water to yield 2 3/4 cups. Place in a medium nonreactive saucepan; add the sugar, tarragon and rum, and stir to combine. Bring to a boil, stirring. Adjust the heat so that the mixture boils gently for 5 minutes. Remove from the heat. Stir in the cocoa until smoothly incorporated; mash out any cocoa lumps with the back of the spoon. Stir in the cream.
Let the mixture cool, then cover and refrigerate for at least 4 hours or, for a more pronounced grapefruit and tarragon flavor, up to 24 hours.
Strain the chilled mixture through a fine sieve, pressing down on the tarragon to extract as much flavor as possible. Process in an ice cream maker, following the manufacturer's directions.
Transfer the sorbet to a storage container and freeze until firm, at least 4 hours and up to a week.
From cookbook author Nancy Baggett.
Tested by Sarah Meyer Walsh.
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