Tuesday, March 26, 2013

Nectarines with the sorbet of lemon and juniper

Nectarines with the sorbet of lemon and juniper


juice of 4 lemons
2 sugar syrup C.
2 C. of egg white
zests of a lemon
4 nectarines
2 dl of juniper some mint sheets For the tulip:
80 G of impalpable sugar 
30 G of flour
30 G of almonds
30 G of fresh butter
zests of an orange


Make a lemon sorbet with lemon juice, the assembled egg white, syrup and the lemon zest. Take an ice-cream freezer and pour the composition described above. Make an almond tulip. Mix the flour, sugar, then butter, in order to obtain a paste lily. Add almonds(recette beignet en video) and the zest of orange. Let rest with the expenses. Preheat the oven with 200 degrees. On an anti-adhesive plate, pour 4 balls of paste. Cook during 4 mn.

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