Champagne sorbet: Combine the sugar syrup, champagne,
egg white and orange juice and beat the substance into a
homogeneous, white mass. Pour it into the ice cream maker
and set to the sorbet position.
Peel the salsify, cut them in wafer-thin strips on the mandolin.
Heat a spoonful of olive oil in a frying pan. Dust the salsify with
icing sugar and fry until they are sweet and caramelized. Do
the same with a star fruit that you cut into slices.
In a bowl: a scoop of sorbet with the camelised salsify and star
fruit.
champagne sorbet with salsify
carambola
salsify
icing sugar
olive oil
taste and tradition
the fiery passion
Champagne sorbet: Combine the sugar syrup,
champagne, egg white and orange juice and
beat the substance into a homogeneous, white
mass. Pour it into the ice cream maker and set
to the sorbet position.
Peel the salsify, cut them in wafer-thin strips on
the mandolin. Heat a spoonful of olive oil in a
frying pan. Dust the salsify with icing sugar and
fry until they are sweet and caramelized. Do the
same with a star fruit that you cut into slices.
In a bowl: a scoop of sorbet with the camelised
salsify and star fruit.
champagne sorbet
with salsify
carambola
salsify
icing sugar
olive oil
taste and tradition
the fiery passion
