Granny Smith Apple Sorbet With Sauternes Jelly Recipe
Servings: 4
Ingredients
- 8 lrg granny smith apples quartered and cored (skins on)
- 150 x m) sugar syrup see above
- 1 Tbsp. lemon juice
- 3 1/2 sht gelatine
- 750 ml sauternes
Directions
- To make the sorbet place the apple quarters in a food processor and blend till smooth.
- Strain the apple juice through a finemeshed sieve.
- Measure you should have 600ml .
- Mix together the strained apple juice sugar syrup and lemon juice.
- Taste and adjust the sweetness to your palate by adding a little extra syrup if necessary.
- Pour the liquid into an icecream machine and chum according to the manufacturer's instructions.
- Alternatively place the sorbet mix in the freezer in a shallow freezerproof dish till it begins to freeze around the edges; beat with a whisk then return to the freezer to continue setting. It will not be quite as smooth as the machinemade version.
- To make the Sauternes jelly soak the gelatine in some cool water to soften.
- Slowly bring the Sauternes to the boil in a large saucepan to burn off the alcohol. Set aside to cold.
- Squeeze out the excess water from the gelatine and stir into the Sauternes till dissolved.
- Pour the mix through a finemeshed sieve.
- Cover and chill for 34 hrs or possibly till set.
- To serve break up the jelly and place inthe base of a small shot glass.
- Top with the sorbet and serve immediately.
- Makes 4 starter sized portions
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 405g | |
| Recipe makes 4 servings | |
| Calories 210 | |
| Calories from Fat 6 | 3% |
| Total Fat 0.68g | 1% |
| Saturated Fat 0.12g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4mg | 0% |
| Potassium 434mg | 12% |
| Total Carbs 55.76g | 15% |
| Dietary Fiber 9.6g | 32% |
| Sugars 41.8g | 28% |
| Protein 1.06g | 2% |
