This week sees the return of the Ice Cream and Gelato Expo at Yorkshire Event Centre in Harrogate, a unique trade event that showcases every element of the ice cream industry; with a huge variety of ice cream, machinery, sundries, equipment and packaging. The event, taking place in Hall 1, is a must-go to for anyone in the industry and as the caterers based at the venue, our sweet tooth’d team are always pleased when it comes back!
When it comes to working on big events we rely on our fabulous suppliers to make sure that we can provide a fantastic product for many hundreds of guests at a banquet. For the sort of events we cater at at Yorkshire Event Centre we favour buying ice creams and sorbets from great local producers over making our own due to the prep time and storage involved and the quality of product available to us locally.
We’re proud to have worked with frozen food suppliers Yorvale, a fellow Yorkshire business for 12 years now. Based at Fossfield Farm just on the outskirts of York in the picturesque village of Acaster Malbis, Yorvale’s small herd of Friesian cows are transported less than 100 metres every day to the Yorvale dairy. Here the milk is mixed with carefully selected natural ingredients to produce their rich and creamy ice cream, and other products including kefir drinking yogurt and real fruit sorbets. We predominantly use Yorvale to supply York Racecourse and the many thousands of visitors that come through the gate every season, last year we bought a whopping 2,205 litres of ice cream and sorbet from Yorvale.
There are many occasions where we do make our own and in honour of the Ice Cream and Gelato Expo we thought we’d share a recipe of ours, a delicious and simple chocolate sorbet, this recipe doesn’t require an Ice Cream maker so you can do it at home!
Simple Chocolate Sorbet
Prep time: 10 minutes
Cook time: 5 minutes
Chill time: overnight
Freeze time: roughly 5 hours
400g caster sugar
100g dark chocolate, finely chopped (we use Belcolade 55% Dark Belgian Chocolate Couverture)
2 tsp vanilla extract
Pour your caster sugar into a mixing bowl, then sift in the cocoa powder and stir.
Next bring 1.2 litres of water to the boil in a medium saucepan, whisk in the sugar and cocoa mixture and simmer gently, uncovered, whisking the mixture occasionally.
After 5 minutes remove from the heat and stir in the chocolate and vanilla extract until the chocolate has melted.
Next you’ll need to cool the mixture by putting in a fridge for several hours, or overnight until well chilled.
To make the sorbet (without the use of an ice cream machine) pour the mixture into a good bowl shaped plastic container and then freeze until frozen 3cm from the edges (you’ll need to keep checking every 45 mins or so), whisking to break down the ice crystals freezing for 1 more hour after doing so. Repeat this step again but this time let it freeze until completely frozen.
We served ours with chocolate praline parfait, charred and gel orange coral gelee!