FRESH LEMON SORBET
Frisk citronsorbet
1½ lemon
¾ cup heavy cream
1 ¼ cups sparkling wine or cider
lemon
lemon balm
Separate the eggs. Beat egg yolks and powdered sugar until fluffy. Clean the beaters and beat the egg whites until firm and foamy. Put in the freezer.
Frisk citronsorbet
How about a little lemon sharpness to round off a
good meal?
4 servings
3 eggs
2/3 cup powdered sugar1½ lemon
¾ cup heavy cream
1 ¼ cups sparkling wine or cider
Decoration:
rhubarbslemon
lemon balm
Separate the eggs. Beat egg yolks and powdered sugar until fluffy. Clean the beaters and beat the egg whites until firm and foamy. Put in the freezer.
Wash the lemon in hot water, grate off the zest and
squeeze out the juice. Beat the cream and turn it into the egg yolk mixture
together with lemon zest and juice. Gently stir down the egg whites. Put the
sorbet in the freezer, preferably overnight.
Serve the sorbet in nice glasses and decorate with
rhubarb slices, lemon and lemon balm. Gently pour on the sparkling wine when
serving.
Enjoy!
Bella
No comments:
Post a Comment