Tuesday 18 June 2024


All recipes

Slim waist sorbet


  • For 6 to 8 verrines


1/ White cheese sorbet


  • 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


  • 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.

Leave a Reply

Your email address will not be published. Required fields are marked *