Contents
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Ingredients
Sorbet
- 500 ml Water
- 300 g Sugar
- 200 g Clemtine juice
- 100 g Freshly squeezed lemon juice
Mulled wine caviar
- 100 ml Water
- 100 ml Mulled wine
- 2 g Alginate
- 100 ml Water
- 1 g Calcium chloride
- 100 g Marzipan raw mass
Instructions
Sorbet
- Boil water and sugar to a syrup. Add clementine juice and lemon juice. Let cool down. Then check whether the density is 18 degrees Baumé. Process the mixture in an ice cream machine into a creamy sorbet.
Mulled wine caviar
- Mix calcium chloride well with 100 ml water. Mix the alginate with the other 100 ml of water, preferably with a mixer. Then add the mulled wine to the mixture and mix well. Pour the alginate-water-mulled wine mixture into a pipette and add drop by drop into the calcium chloride bath. Leave the caviar in as you like. The longer the more solid the drops become. Then take the caviar out of the bath with the help of a sieve and rinse briefly with clear water.
Clementine sorbet with mulled wine caviar on a marzipan carpet
- Roll out the marzipan very thinly and cut it out with a cookie cutter, e.g. in a star shape. Put brown sugar on the marzipan and let it caramelize lightly with the Bunsen burner. Place a scoop of sorbet on top of the marzipan from the ice cream machine. Put the mulled wine caviar on the sorbet with a teaspoon. Sift freshly ground cinnamon over the marzipan as a decoration.
Nutrition
Serving: 100gCalories: 145kcalCarbohydrates: 27.4gProtein: 1.3gFat: 2.7g