Gastronomixs

Napoleon sweets sorbet

Creation by Edwin Schellekens, Kruiden en Jasmijn restaurant, Woudrichem, the Netherlands.

Napoleon sweets sorbet

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Ingredients

300

ml

sugar water

250

g

white wine, sweet

450

g

water

75

g

sugar

200

g

Napoleon sweets, lemon flavour

1

tsp

agar

100

g

ProEspuma

Preparation method

  • Dissolve the Napoleon sweets in all the other ingredients except the ProEspuma.
  • Once all the sweets have been dissolved, use the hand-held blender to mix the ProEspuma through the mixture.
  • Allow to cool and churn in a sorbetière.

Serving suggestions

  • As a component in a dessert.

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