Syrup: dissolve the sugar in water and let cook for 1 minute.
Store the syrup in the refrigerator. Centrifuge apples until
remains 6 dl juice.
Sorbet: mix the juice with lemon and 1 1/2 dl syrup. Pour into
the ice cream maker in sherbet position.
Gelatin: heat Sauternes and dissolve the soaked gelatine in it.
Pour the wine into glasses and allow to set in the fridge.
granny-Smith sorbet with Sauternes gelatin
To serve: Put a scoop of sorbet in the glasses and garnish
with a slice of dried apple.
Sorbet:
8 apples
1 tbsp lemon juice
Gelatin:
a bottle of Sauternes
3 1/2 gelatine leaves
dried apple slices
Syrup:
5 cups water
250 g sugar
4 tablespoons grape sugar
Syrup: dissolve the sugar in water and let cook
for 1 minute. Store the syrup in the refrigerator.
Centrifuge apples until remains 6 dl juice.
Sorbet: mix the juice with lemon and 1 1/2 dl
syrup. Pour into the ice cream maker in sherbet
position.
Gelatin: heat Sauternes and dissolve the
soaked gelatine in it. Pour the wine into glasses
and allow to set in the fridge.
granny-smith sorbet
with Sauternes gelatin
To serve: Put a scoop of sorbet in the glasses
and garnish with a slice of dried apple.
Sorbet:
8 apples
1 tbsp lemon juice
Gelatin:
a bottle of Sauternes
3 1/2 gelatine leaves
dried apple slices
Syrup:
5 cups water
250 g sugar
4 tablespoons grape
sugar
Ingredient
quantities
are
only
listed
when
absolutely
necessary.
Making
the
right
choices
when
following
a
recipe,
with
your
fiery
passion
for
cooking,
that's
creative cooking
!
