White Chocolate Sorbet with Passion Fruit & Key Lime Topping
Hi there, my name is Katie and most days you can find me blogging over at my internet home, Butterlust. I’m beyond excited to be here on the Kendall-Jackson blog to share some of my favorite, wine-inspired sweets with you!
And now that we’re formally introduced, let’s get straight to the dessert, shall we?
One of my favorite parts about the onset of spring is the reintroduction of frozen desserts into my diet. Not that I ever fully abandon my love of ice cream but there is something so supremely refreshing about an icy popsicle or a creamy scoop of ice cream during the warmer spring and summer months.
In my kitchen, this white chocolate sorbet is this year’s season opener. It’s smooth and creamy yet still light and refreshing since it’s water-based with just a touch of half & half for richness. To brighten things up a bit and bring on that springy feeling, I’ve topped it with a tropically inspired passion fruit and key lime topping. When generously spooned over the white chocolate sorbet the resulting dessert is a tantalizing contrast of tart, sweet and cool creaminess. It’s perfect for welcoming spring, but so delicious that I have a feeling it’s going to remain a staple in my house through end of summer.
And let’s not forget that it pairs splendidly with the tropical fruit notes in Kendall-Jackson AVANT‘s Sauvignon Blanc. Try them together for a vibrant and sophisticated finish to your springtime meals. Enjoy!
- 1½ cups water
- ⅔ cups half & half (you can sub whole milk)
- 2 tablespoons sugar
- 1 teaspoon vanilla
- 8 oz. white chocolate, roughly chopped
- 3-4 tablespoons light rum
- ½ cup key lime juice
- ¼ cup water
- ¼ cup + 2 tablespoons sugar
- 1 tablespoon corn starch, dissolved in 3 tablespoons water (this is called a slurry)
- Flesh of 2 passion fruit
- Prepare your ice cream maker as needed -- for me, this means placing the freezer bowl into the freezer for at least 6-8 hours.
- In a saucepan over medium heat combine the water, half & half, sugar and vanilla. Heat, stirring occasionally, until the mixture comes to a simmer. Remove from heat and whisk in the chopped white chocolate until fully melted. Strain through a fine mesh sieve into a medium bowl and then place in a larger bowl of ice water to cool. You can also place the water bath into the refrigerator to speed the cooling process.
- Once the mixture is cool, stir in the rum. This is optional but highly recommended as the alcohol in the rum helps to keep the sorbet scoopable once frozen. If you omit it, you may have trouble scooping the sorbet prior to serving. Keep in mind that the more you add, the softer the sorbet will stay, but also the more quickly it will melt.
- Pour the chilled mixture into your ice cream maker and churn according to manufacturer instructions, typically about 15 - 20 minutes.
- When your sorbet is the consistency of soft serve ice cream, transfer to a chilled loaf pan and freeze for at least 2 hours before serving.
- In a saucepan over medium heat, combine the lime juice, water and sugar. Stir over heat until the sugar is dissolved. At this point, taste the mixture to test for sweetness. Add more to taste.
- Bring the mixture to a boil and add the corn starch slurry. Continue cooking for another 1 - 2 minutes or until the sauce begins to thicken. Remove from heat and stir in the flesh of the passion fruit. Let cool completely. Pour over White Chocolate Sorbet to serve.