KIKU - apple sorbet mountain pine - marshmallow

  Recipes   |     01-07-2019   -     Editorial Team

A sophisticated recipe for the summer with a sweet herb touch for gourmets and bon viveurs.

Photo © Alex Moling

INGREDIENTS (SERVES 4)

KIKU APPLE SORBET

  • 350 ml KIKU apple juice
  • 100 ml white wine
  • 20 ml lemon juice
  • 70 g sugar
  • 50 g glucose
  • 30 ml Calvados

MOUNTAIN PINE – MARSHMALLOW

  • 190 g sugar
  • 125 g egg whites
  • 5 g citric acid
  • 2 g mountain pine essence
  • Salt 

 

PREPARATION

KIKU APPLE SORBET

Mix the apple juice with white wine and citric acid; boil sugar, glucose and Calvados; mix everything together and put it into the ice maker.

 

MOUNTAIN PINE – MARSHMALLOW

Put citric acid, sugar and egg whites in a bowl and bring it to 50°C.
Mix at maximum speed in the food processor until the mixture has cooled.

 

PRESENTATION

Place the sorbet on a plate using a spoon and pipe the marshmallow mass over the sorbet using a piping bag; burn with a piece of wood charcoal.

 

 

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