RECIPES
All recipesSlim waist sorbet
Par Marc DUCOBU
FOR THIS RECIPE
- For 6 to 8 verrines
RECIPE STEPS
1/ White cheese sorbet
INGREDIENTS
- 500 g water
- 90 g fragmented glucose (powder, available at your pastry shop)
- 120 g crystal sugar
- 200 g sugar syrup
- The zest of one lemon
- 30 g lemon juice
- 500 g white cheese, 40 % FAT
Centrifuge the ingredients during 5 to 6 minutes, depending on the size of your centrifuge.
Once the mix is homogeneous, prepare two quenelles of sorbet per person with a tablespoon and reserve in the freezer.
2/ Speculoos crumble
INGREDIENTS
- 100 g speculoos
- 100 g almond powder
- 50 g gingerbread
- 100 g butter
Chop the speculoos and incorporate the almond powder and the gingerbread with a spatula.
Melt the butter and mix it to the masse of speculoos.
Spread on a baking sheet and cook in the oven at 160 °C (320°F) for 6 to 7 minutes. Let cool.
3/ Dressing
An apple (Granny Smith preferably) or some red fruits to decorate
Fritter away the crumble in the verrines and lay a sorbet quenelle on top. Finally, decorate with strips of apple or red fruits.
BRIEFLY
Laurent Le Daniel has just been named a Chevalier dans l’Ordre National du Mérite. Congratulations to him for this prestigious award, which rewards a passionate pastry chef very invested in the sustainability of his profession.
Prepare Valentine’s Day! Take the time to discover the chocolate or fruity sweets offered by our chefs for sale online. By ordering this week you will be delivered on time.
The French team is selected for the Pastry World Cup! She won the European Cup ahead of Italy and the United Kingdom who are also selected for the grand final in January at Sirha.
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