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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