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Ensaimadas with Strawberries, Prosecco Sauce and Lemon Sorbet

5 from 6 votes
Course Dinner
Cuisine European
Servings 5 people
Calories 102 kcal

Ingredients
 

For the lemon sorbet:

  • 500 g Strawberries
  • 1 dl Prosecco sparkling wine
  • 2 tbsp Sugar
  • 4 Pc. Organic lemon
  • 1 Pc. Egg Whites
  • 80 ml Water
  • 40 g Sugar
  • 60 g Glucose

Instructions
 

  • 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.

Nutrition

Serving: 100gCalories: 102kcalCarbohydrates: 22gProtein: 0.5gFat: 0.2g
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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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