John Myers
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Cremant Berry Sorbet Meets Chocolate
The perfect cremant berry sorbet meets chocolate recipe with a picture and simple step-by-step instructions.
For the meringue:
- 1 kg Frozen berry mix
- 1 packet Vanilla sugar
- 5 tbsp Cane sugar
- 5 tbsp Sugar
- 0,5 Pc. Lemon
- 3 Pc. Protein
- 1 packet Powdered sugar
- Bio lemon zest
For the chocolate:
- 2 blackboard Dark chocolate
- Place the frozen berries in a bowl. Pour the vanilla sugar, cane sugar, sugar and lemon juice over the berries and let it steep for 1 hour. Then pour in the sparkling wine and puree everything.
- Strain the mixture through a sieve to remove the seeds. Pour the sorbet into cube molds and stir so that no air bubbles form. Stick a wooden stick in the middle, which you can use to pull out the sorbet later. Put in the freezer for 2-3 hours.
Meringue:
- Put egg whites in a bowl. Beat very stiffly in a warm water bath with the mixer. Gradually stir in the powdered sugar and lemon zest. Beat until the powdered sugar has dissolved and the mixture is firm.
- Preheat the oven to 90 degrees. Place the meringue with a tablespoon in small heaps on baking paper and put in the oven. Leave to dry for about 1 hour until the meringue turns yellow.
Chocolate:
- Chop the chocolate and melt it in a bowl over a warm water bath.
Serve:
- As soon as the sorbet has set and can be pulled out of the cube, dip the cube halfway into the melted chocolate. Place on a plate and sprinkle with crumbled sorbet.
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