Gastronomixs

Fennel sorbet

Fennel sorbet

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Ingredients

100

g

water

25

g

sugar

1

g

stabiliser for sorbets or xanthan gum

150

g

fennel, peeled and chopped into pieces

25

g

Pernod

 

pinch of

salt

Preparation method

  • Blanch the fennel and cool in iced water.
  • Boil the remaining ingredients, except for the Pernod, and add the blanched fennel.
  • Boil briefly and purée immediately with a hand-held blender.
  • Sieve and mix with the Pernod.
  • Leave to cool for several hours and churn into a sorbet using a sorbetière or Paco-Jet. 

Serving suggestions

  • As part of an amuse-bouche, e.g. with green herb, chicory, or broccoli components.
  • As part of a vegetable dessert, e.g. with star anise bavaroise and candied fennel crisps.

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