Coffee Sorbet - cooking recipe

Ingredients

1 1/4 cups sugar
1 cup ground coffee
1 tsp powdered gelatin
4 None dried apricots and chocolate as topping (optional)
None None piping bag with star nozzle tip

Preparation

Boil the sugar and 3 cups of water in a covered pot and let cook for 10 minutes on a low heat, stirring occasionally. Add the coffee, bring to a boil, remove from heat and let stand for 10 minutes.
Meanwhile, soak the gelatin in a 1/4 cup of water for 5 minutes. Pour the coffee mixture through a coffee filter into a bowl and dissolve the gelatin mixture in the hot coffee. Allow the sorbet mixture to cool, stirring occasionally.
Freeze for at least 3 hours. Every 30 minutes, stir the mixture well with a whisk. Place your serving glasses in the freezer until you are ready to serve. Using a pastry bag with star nozzle tip, pipe the sorbet into the chilled glasses. Dried apricots and a chocolate decoration work well as a optional topping.