John Myers
Beles Sorbet – Sorbet from Prickly Pear
The perfect beles sorbet – sorbet from prickly pear recipe with a picture and simple step-by-step instructions.
- 8 Pc. Prickly pear
- 2 tbsp Sugar
- 3 tbsp Water
- 1 Pc. Lemon fruit juice
- 100 g Dark chocolate
- Lemon balm fresh
- Bring the sugar and water to the boil and set aside to cool (this is called syrup sugar. In the meantime, peel the prickly pears and cut into nut-sized pieces. Now put the sliced prickly pears and the syrup in a blender and mix on the lowest level so that the kernels are not These would make the sorbet bitter. Season with lemon juice. Pour everything through a hair sieve into a shallow bowl and place in the freezer for about 60-90 minutes until it freezes. Puree the mixture and put it back in the freezer -4 Repeat until a creamy consistency is obtained.
- Slowly melt the dark chocolate with packaging at 40 degrees in the oven until the chocolate is completely liquid. Cut 6 circles out of parchment paper and place them in turn on a piece of parchment paper. Cut a small hole in one corner of the chocolate bar and quickly dribble the liquid chocolate over the baking paper circles like a grid. Cool the chocolate lattice completely and set aside.
- Take the sorbet out of the freezer 15 minutes before serving. Shape the sorbet with two spoons and place in the center of the plate. Place the chocolate lattice decoratively on the sorbet.
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