Gastronomixs

Asparagus sorbet

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

Asparagus sorbet

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Ingredients

170

g

cream

400

g

asparagus coulis

40

g

egg yolk

100

g

glucose

30

g

cortina (emulsifier)

 

 

salt and pepper

Preparation method

  • Bring the cream to the boil with the glucose.
  • Pour onto the egg yolk and stir thoroughly with a whisk.
  • Add the coulis and then stir in the Cortina.
  • Pass this through a sieve and pour into Pacojet or Frix-Air cups.
  • Freeze for several hours and churn before serving.

Serving suggestions

  • As part of a cold starter or amuse-bouche.
  • As part of a hot or cold entremets course, e.g. with asparagus goulash.
  • Can be served with salmon, scallop, lobster, langoustine, crab, sea bass, or prawn components.
  • Finish with almonds, hazelnut, and orange.

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