{}

Asparagus sorbet

Powerful and creamy asparagus sorbet. This sorbet has a savory application, an amazing addition to an appetizer or amuse-bouche. Cortina is an ice-cream emulsifier and stabilizer that is used in ice-cream shops. It’s also very helpful to aerate foams and espuma’s.

Creation by Erik van Loo, restaurant Parkheuvel**, Rotterdam, the Netherlands.

Makes 740g.

component image
component image

Allergens and dietary requirements

  • Egg
  • Cow's milk
  • Lactose
  • Vegetarian

Ingredients

170
g
whipping cream
100
g
glucose
40
g
egg yolk
400
g
asparagus coulis
30
g
cortina
as needed
salt and pepper

Scale recipe

component image