Gastronomixs

White chocolate and elderflower sorbet

A beautiful combination of elderflower and white chocolate. The fat in the white chocolate gives the sorbet the structure of ice cream.

Makes 900g.

White chocolate and elderflower sorbet

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Ingredients

6

g

gelatin leaves

500

ml

water

100

ml

elderflower syrup

100

g

sugar

50

g

glucose

 150

g

white chocolate

Preparation method

  • Soak the gelatin in cold water.
  • Bring the water, elderflower syrup, sugar, and glucose to the boil. Make sure that the sugar is thoroughly dissolved.
  • Pour this warm mixture over the white chocolate.
  • Stir until the chocolate has melted completely.
  • Add the soaked gelatin and mix well.
  • Cool the mixture down to 4°C.
  • Churn into sorbet in an ice cream machine.
  • Serve immediately or store in the freezer at -14°C.

Serving suggestions

  • Delicious in a composition with lemon cake, mango, and yoghurt.
  • As a component in a composition with Jerusalem artichoke and honey. 
  • As part of a dessert with blueberries, citrus, and hazelnut.

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