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Cooking Recipe Video : Nectarines with lemon and juniper sherbet – called Colonel

 


    Restaurant: De Snippe
Phone:
 + (32)50 62 81 62
Website:
 www.desnippe.be
Address:
 "De Wielingen, 5"
"After selling the hotel and restaurant in Bruges, Luc Huysentruyt is proud to present his...
Nectarines with lemon and juniper sherbet – called Colonel
Recipe Description:
  1. Prepare a lemon sherbet with the lemon juice, beaten egg white, syrup and the lemon pulp.
  2. Put the mixture in an ice-cream freezer.
  3. Prepare an almond tulip. Mix flour, sugar, and butter to obtain a smooth dough. Add the almonds and orange peel. Let it rest in the cool.
  4. Preheat the oven at 392 degrees F. Pour 4 dough balls on an anti-adhesive plate. Cook for 4 minutes.
  5. Supervise the cooking, because otherwise the little pieces will melt. Before these little biscuits become to crusty, take them out of the oven.
  6. Let them lightly cool down. Then, remove them from the plat.
  7. Cut the nectarine into lamellas and ice with sugar on the grill. Then, place a scoop of sherbet in a tulip on a concave dish. Pour Belgian juniper over it. Finish, as final touch, with a mint leaf.
Dessert Recipes on Video
Servings:
 4 People
Cooking recipe time in minutes:
 30
Recommended wine with the dish:
 Genievre
Difficulty level:
 Easy

Nectarines with lemon and juniper sherbet – called Colonel

 Rezeptvideo drucken
          Cooking Recipe Ingredients:
  • The juice from 4 lemons
  • 2 tbsp. sugar syrup
  • 2 tbsp. egg white
  • Lemon pulp
  • 4 nectarines
  • 0.85 cups juniper
  • Some mint leafs
For the tulip:
  • 2.8 oz. powdered sugar
  • 30 g flour
  • 30 g almonds
  • 30 g fresh butter
  • Orange pulp
     Cooking recipe preparation instructions:
  1. Prepare a lemon sherbet with the lemon juice, beaten egg white, syrup and the lemon pulp.
  2. Put the mixture in an ice-cream freezer.
  3. Prepare an almond tulip. Mix flour, sugar, and butter to obtain a smooth dough. Add the almonds and orange peel. Let it rest in the cool.
  4. Preheat the oven at 392 degrees F. Pour 4 dough balls on an anti-adhesive plate. Cook for 4 minutes.
  5. Supervise the cooking, because otherwise the little pieces will melt. Before these little biscuits become to crusty, take them out of the oven.
  6. Let them lightly cool down. Then, remove them from the plat.
  7. Cut the nectarine into lamellas and ice with sugar on the grill. Then, place a scoop of sherbet in a tulip on a concave dish. Pour Belgian juniper over it. Finish, as final touch, with a mint leaf.
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