The white Dolomites

  Recipes   |     20-02-2019   -     Norbert Niederkofler***

Snow or apple mousse? But delicious with no doubts! A fresh dessert with an amazing architecture which let us go high on the top of the Dolomites.

 

INGREDIENTS:           

PARFAIT

  • 500g elderberry syrup
  • 500g cream
  • 8g gelatine

 

APPLE MOUSSE

  • 300g cream
  • 75g egg whites
  • 100g sugar
  • 14g gelatine
  • 15g lime juice
  • 500g sour apple juice

 

LEMON VERBENA AND LEMON BALM GEL

  • 100g lemon verbena syrup
  • 14g agar agar
  • 25g lemon verbena
  • 25g lemon balm

 

MILK MERINGUE

  • 500g milk
  • 500g egg white
  • 30g albumin
  • 200g sugar
  • 12g gel thickener
  • 3g Pro Espuma

 

SOUR CREAM SORBET

  • 500g sugar
  • 5g Pectagel Rose
  • 650g water
  • 50g lemon juice
  • 50g lime juice
  • 400g yoghurt
  • 600g sour cream
  • 750g quark

 

APPLE GEL

  • 1000g sour apple juice
  • 11g agar agar

 

 

PREPARATION:

PARFAIT

Dissolve the gelatine in the elderberry syrup and add the cream.

  

APPLE MOUSSE

Whip the cream, add egg whites, sugar and the gelatine that was previously dissolved in the lime and apple juice.

 

APPLE GEL

Boil all the ingredients together, allow to cool and finally mix.

 

LEMON VERBENA AND LEMON BALM GEL

Mix the lemon verbena and lemon balm together with the syrup and bring to the boil. Reduce the agar agar and allow to cool. Finally, mix them together.

 

MILK MERINGUE

Mix all the ingredients and whip using a mixer for 2 minutes at minimum speed, then 2 minutes at maximum speed. The texture should be foamy. Allow to dry in the food dehydrator for 24 hours.

 

SOUR CREAM SORBET

Bring the sugar, water and Pectagel to the boil, add lime juice and lemon juice and leave to steep for 5 minutes.

Allow the resulting syrup to cool. Finally, add the yoghurt, sour cream and quark.

  

TO SERVE:

Arrange the components along the length of the plate.

 

 

Leave a comment

norbert_articolo*
E-mail*
Message

Latest comments