For 6 to 8 verrines
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.
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.
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.
When Marc Ducobu combines pleasure and know-how, he offers a whole palette of sweetness that will make you rediscover the art of mixing happiness, flavor and the discovery of each one in his desserts. Very inspired by his travels abroad, specifically to Japan, Marc Ducobu makes pastry evolve all the [...]Read more