Nectarines with the sorbet of lemon and juniper

Nectarines with the sorbet of lemon and juniper

Ingredients:

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

Method:

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.