Dissolve the sugar in water and boil for 1 minute. Beat the egg
white almost stiff. Mix lemon and orange juice into the cooled
sugar syrup. Stir the egg white into the mixture. Pour the
preparation into the ice cream maker on sorbet setting.
Warm the elixir slightly and mix with soaked gelatin leaves.
Pour this substance into champagne glasses and leave to set
in the refrigerator.
To serve, spoon a scoop of sorbet onto the Elixir d'Anvers jelly
and finish with a fresh mint leaf.
lemon sorbet with Elixir d'Anvers
250 cc lemon juice
Elixir d'Anvers
gelatine sheets
fresh mint leaves
275 cc water
275 g granulated sugar
1 egg white
juice of ½ orange
Dissolve the sugar in water and boil for 1
minute. Beat the egg white almost stiff. Mix
lemon and orange juice into the cooled sugar
syrup. Stir the egg white into the mixture. Pour
the preparation into the ice cream maker on
sorbet setting.
Warm the elixir slightly and mix with soaked
gelatin leaves. Pour this substance into
champagne glasses and leave to set in the
refrigerator.
To serve, spoon a scoop of sorbet onto the
Elixir d'Anvers jelly and finish with a fresh mint
leaf.
lemon sorbet with
Elixir d'Anvers
250 cc lemon juice
Elixir d'Anvers
gelatine sheets
fresh mint leaves
275 cc water
275 g granulated
sugar
1 egg white
juice of ½ orange
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
!
