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
The Best Apprentice of France «Pastry» 2023 is Theo Levavasseur.
Congratulations to him and the 14 finalists who invested in this ambitious contest that Relais Desserts is proud to support.
Relais Desserts is the official partner of the Meilleurs Apprentis de France Pastry competition which will take place on March 13 at the CFA of Arras. We wish all candidates good luck!
The final of the Meilleurs Ouvriers de France Pastry event was held last week at the Lenôtre School. The candidates' buffets were magnificent and we look forward to the results.
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