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Aromatic herbs sorbet

Chef: Paolo Favalli (Aquariva Restaurant)
Ingredients
Ingredients for herbs sorbet
Glucose
7.5 g
Sparkling water
37.5 g
Caster sugar
15 g
Grapefruit flavoured Schweppes tonic water
22 g
Lemon juice
18 g
Chervil
1 g
Basil
1 g
Mint
1 g
Marjoram
1 g
Parsley
0.5 g
Verbena
0.5 g
Chive
0.5 g
Thyme
0.2 g
Dill
0.2 g
Sage
0.1 g
Ingredients for coconut dacquoise
Coconut flour
50 g
Ground almond
15 g
Caster sugar
As required
Egg white
Icing sugar
Other ingredients
Pineapple chunks in syrup
20 g
Almond yogurt
15 g
Bouquet of aromatic herbs
Slice of dried pineapple
Extra-virgin olive oil
As required
1
For the sorbet prepare some syrup with sparkling water, glucose and caster sugar. Allow to cool and add the Schweppes tonic water and lemon juice and then the aromatic herbs. Blend the mixture and let this cool again before pouring into the machine.
2
For the coconut dacquoise prepare a meringue mixture with the caster sugar and egg white. Then add the coconut flour, ground almond and icing sugar. Spread this mixture on a SILPAT sheet and bake in the oven at 175°C for 15 minutes. Then use a biscuit cutter to create a disk of dacquoise.
3
Istruzione 3
Cover the bottom of a glass with almond yogurt.
4
Istruzione 4
Place some pineapple chunks on this.
5
Istruzione 5
Then add the coconut dacquoise.
6
Istruzione 6
Fill the glass with herbs sorbet.
7
Istruzione 7
Garnish with the herbs bouquet, a slice of dried pineapple and a few drops of extra-virgin olive oil.