Gastronomixs

Leek and yuzu sorbet

A refreshing sorbet that serves as an exciting accompaniment to a starter or amuse-bouche.

Creation by Bas van Kranen, Bord’Eau restaurant*, Amsterdam, the Netherlands.

Leek and yuzu sorbetEnlarge

Ingredients

800

g

cooked leeks

80

g

sugar

20

g

yuzu juice

10

g

lime juice

1

pinch

citric acid

1

 

egg white

Preparation method

Serving suggestions

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