John Myers
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Ensaimadas with Strawberries, Prosecco Sauce and Lemon Sorbet
The perfect ensaimadas with strawberries, prosecco sauce and lemon sorbet recipe with a picture and simple step-by-step instructions.
For the lemon sorbet:
- 500 g Strawberries
- 1 dl Prosecco sparkling wine
- 2 tbsp Sugar
- 4 Pc. Organic lemon
- 1 Pc. Protein
- 80 ml Water
- 40 g Sugar
- 60 g Glucose
- Put the strawberries finely diced with sugar in the pan. Bring to the boil for approx. 5 minutes, deglaze with prosecco and reduce for approx. 3 minutes. Take off the stove and let cool down a bit.
- Cut the ensaimadas diagonally and apply the strawberry measurements to the lower half. Then fold the lid half over it.
For the lemon sorbet:
- Stir the water, sugar and grape sugar in a saucepan well. Cook for about 10 minutes until a syrup is formed. Let cool down.
- Squeeze the lemons, then mix the syrup with the lemon juice with a grated lemon peel for the freezer. The lemon sorbet approx. Let freeze for 1 hour and stir occasionally so that the mixture remains pliable.
- Stir well at regular intervals and then serve with the ensaimada on a plate, garnished with leaves of mint or mint sauce.
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