in

Basil and Gin Sorbet with Cheese and Cream Tears

5 from 6 votes
Total Time 3 hours
Course Dinner
Cuisine European
Servings 5 people
Calories 66 kcal

Ingredients
 

For the sorbet:

  • 4 Pc. Lemons
  • 120 g Sugar
  • 2 Bd Basil
  • 300 ml Water
  • 100 ml Gin

For the cheese and cream tears:

  • 60 g Sugar
  • 4 Bl. Gelatin
  • 375 g Low fat quark
  • 0,5 Pc. Lemon
  • 200 g Whipped cream
  • 100 g Block chocolate
  • 1 packet Vanilla sugar

Instructions
 

For the sorbet:

  • Halve the lemons, squeeze out and bring to the boil with sugar and water. Let cool down.
  • Rinse the basil, shake dry and pluck the leaves off. Finely puree the lemon stock and basil leaves in a blender or with a hand blender. Add gin.
  • Prepare the sorbet in an ice cream maker. Alternatively, pour the mixture into a shallow bowl and place in the freezer. After approx. 1 hour, stir the mixture with a hand mixer and chill again. Repeat this process two or three times over the next 3-4 hours until it has a sorbet-like consistency.

Cheese and Cream Tears:

  • Melt the chocolate in a water bath. Cut 5 strips 3 by 18 cm long from a hard plastic film (e.g. from an application folder) and spread the chocolate on one side. Bring the two ends of the foil together with the chocolate side inward, secure with two paper clips and chill.
  • Soak gelatine in cold water. Mix the quark, sugar, lemon juice and zest, and vanilla sugar until smooth. Squeeze out the gelatine, dissolve it in a little hot water and mix it with 2 tablespoons of quark mixture. Then stir into the rest of the cream. Whip the cream until stiff and fold in.
  • Pour the filling into the chocolate-coated foil and place in the refrigerator for at least 4 hours. Before consumption, carefully peel off the paper clips and the foil and decorate to your heart's content.

Nutrition

Serving: 100gCalories: 66kcal
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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