Cremant Berry Sorbet Meets 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.