Friday, 23 September 2016

Yogurt Lime Sorbet and Apple Pine Nut Tarte

This was the final course of our Sunday feast. Between baking all the different white and red bread things, a shortcrust pastry was made, rested and blind baked, then filled and baked again.
And the sorbet was the refreshment on this day.
It was an kitchen equipment day today.

The sorbet with its fresh and a bit sour taste goes so good with the sweetness of the apples and nuts.

reipe for the sorbet:
400 g Greek yogurt
30 g icing sugar
1 pinch Vanilla seeds
1 lime zest and juice
1 egg white
1 sheet of gelatine

Put the gelatine sheet in some cold water and let it soak for 5 min.
Beat the egg white just a bit, but not into peaks.
Mix all the other ingredients together, squeeze out the gelatine and in a little water on the stove dissolve it and add it to the mixture.
Last the egg white.
Put it into a compressor ice machine and let it freeze.

recipe for the tarte:
300 g flour
125 g butter
40 g sugar
1 tbsp vanilla sugar
1 pinch of salt
1 egg
2 tbsp water

4 apples
40 ml apple vanilla liqueur
4 tbsp quince jam
3 tbsp pine nuts
3 twigs fresh thyme

Make the shortcrust pastry and do not overwork it. Let it rest in the fridge for 30 min.

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