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Bernard’s advice:
for the perfect consistency sorbet, without trimoline, I make my sorbet 3 hours before the scheduled dessert time. Then I store it in the freezer and at the last moment I serve it. It remains as smooth as can be! If the sorbet is made in advance, take it out at least 30 minutes before serving.
Sorbet aux Fraises
Un sorbet incroyablement parfumé surtout quand il est fait avec d’excellentes fraises. Mes préférées? Celles de Plougastel! Avec des tuiles aux amandes, c’est pour moi un des meilleurs desserts qui soit! Je vous donne ici la recette la plus simple, sans ajout de trimoline ou autre stabilisateur à sorbet.
Ingredients
Recette pour 1 litre de « sorbet à la fraise »:
Pour le sirop à 30° Baumé:
Instructions
- Mettre tous les ingrédients dans un blender.
- Mixer pendant une bonne minute. C’est prêt!!
- Mettre en turbine à glace ou tout autre appareil à sorbet.
- A l’arrêt de la machine, verser le sorbet dans un pot et stocker au congélateur.Conseil de Bernard: pour un sorbet à consistance idéale, sans trimoline, je prépare mon sorbet 3 heures avant l’heure prévue du dessert. Puis je le stocke au congélateur et au dernier moment je le sers. Il reste onctueux à souhait! Si le sorbet est fait d’avance, le sortir au moins 30 minutes avant dégustation.
An incredibly fragrant sorbet especially when made with excellent strawberries. My favorites? Those of Plougastel! With almond tuiles, this is for me one of the best desserts ever! I give you here the simplest recipe, without adding trimoline or other sorbet stabilizers.
Recipe for 1 liter of “strawberry sorbet”:
-400g of hulled strawberries
-300ml of liquid cane sugar (or syrup at 30°B, see recipe below)
-the juice of half a lemon
For the 30° Baumé syrup:
(enough for at least 2 recipes):
675g of sugar
500g of water
25g of glucose syrup
Bring water and sugar to a boil, add glucose syrup, return to boil, remove from heat and let cool.
Put all ingredients in a blender.
Mix for a good minute. It’s ready!!!
Put in turbine ice cream or any other sorbet machine.
When the machine stops, pour the sorbet into a jar and store in the freezer.
Bernard’s advice:
for the perfect consistency sorbet, without trimoline, I make my sorbet 3 hours before the scheduled dessert time. Then I store it in the freezer and at the last moment I serve it. It remains as smooth as can be! If the sorbet is made in advance, take it out at least 30 minutes before serving.
Strawberry Sorbet
An incredibly fragrant sorbet especially when made with excellent strawberries. My favorites? Those of Plougastel! With almond tuiles, this is for me one of the best desserts ever! I give you here the simplest recipe, without adding trimoline or other sorbet stabilizers.
