Tag: sorbet

Recipe Soft biscuits with pistachio and rhubarb sorbet – Italian Cuisine

Ingredients FOR COOKIES

130 g 4 egg whites
100 g caster sugar
95 g clarified butter or 120 g of butter
45 g 00 flour
35 g pistachio flour

Ingredients FOR THE SORBET AND TO COMPLETE

500 g clean rhubarb
200 g caster sugar
200 g fresh cream
lemon
icing sugar
vanilla

Duration: 1 h 10 min

Level: Middle

Dose: 12-14 pieces

FOR THE COOKIES
mix egg whites with granulated sugar, mixing until completely dissolved and the mixture will not have a white color. Incorporate the pistachio flour and 00 flour, with movements from the bottom upwards; Finally, add the clarified butter, melted but not boiling. Mix well, cover the mixture with a food contact film and put it in the fridge for at least 1 hour.
transfer it then in a pastry bag. Butter 12-14 rectangular biscuit molds and distribute about 35 g of mixture in each mold. Bake at 170 ° C for 15-17 minutes.

FOR THE SORBET AND TO COMPLETE
Cut chopped rhubarb, whisk and mix with 200 g of water, granulated sugar and ½ lemon juice. Filter everything, then pour the mixture into the ice cream machine or in a large and low bowl in the freezer, turning the sorbet every 30 minutes for 3 hours.
Whip cream with 1 tablespoon of icing sugar and ½ vanilla beans seeds.
distributed in the cups sorbet and cream and served with pistachio biscuits.

Preserved and regenerated: soft biscuits, in France they call them financier, last in the cool for 4 days, tightly closed in a box. You can also freeze them (they keep well for a couple of weeks). Thaw them at room temperature and, if desired, regenerate them in the oven for 1-2 minutes at 180 ° C. The homemade sorbet remains good in the freezer for 3-4 days, well sealed; then it begins to change texture and aroma.

HOW THE CLARIFIED BUTTER IS MADE
1-2. Melt the butter in a water bath until the aqueous part is separated from the fat part (which will remain on the surface, because it is lighter than water).
3-4. Leave to cool to room temperature and then remove the casein that will have surfaced on the surface. Then put the butter in the refrigerator and let it solidify. At the end, recover the pure fat or clarified butter.

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Basil sorbet: how to prepare and serve it – Italian Cuisine

Basil sorbet is a fresh and light idea to surprise your guests

Basil sorbet is the green alternative to the classic lemon sorbet. It can be served at the end of a meal or even halfway to switch from one course to another and is ideal for cleaning the mouth and stimulating digestion.

The basil sorbet

The sorbet has a different consistency, is more dense and similar to an ice cream and less watery, but the ingredients are the same. The process only changes a little because everything is blended with an immersion blender instead of mixed. If you want to make the sorbet softer you can add a whipped egg white and the result will be very similar to a fruit ice cream.

The recipe for granita

Basil granita is made with fresh basil leaves. Choose small and soft (a bunch will suffice) and cook them in a saucepan with 100 gr of sugar and a little water. When the sugar is completely dissolved, remove the pan from the heat and add 250 ml of white wine. Let the mixture cool for 12 hours and then remove the leaves and add 2 tablespoons of lemon juice and a few finely chopped basil leaves.
Pour everything into a freezer container and leave to cool for about three hours, stirring every 30 minutes with a spoon to keep the mixture creamy.

Basil granita can be served alone or as an accompaniment to sweet and savory dishes.

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Oysters and mojito sorbet – Italian Cuisine

For the recipe for oysters and sorbet mojito, bring to a boil, in a saucepan, 250 g of water with sugar and simmer on low heat for 10 minutes. Add 2 sprigs of mint and let cool. Blend the liquid, filter it and add another 250 g of water, lime juice and egg white whipped until stiff stiff.