Basil Sorbet served with a Basil Tuile and Berry CoulisTheWorldWideGourmet.com
Total time: more than 2 hr
Preparation time: 5 minutes
Freezing time: A few hours
Cooking time: 5 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:225 kcal
Proteins:2.3 g
Fats:3.1 g
Carbohydrate:47.6 g
Fibers:0.1 g
Sugar:45.8 g
Cholesterol:9 mg
Sodium:38.8 mg
Calcium:45.3 mg
Energy:1723 kcal
Proteins:17.6 g
Fats:23.4 g
Carbohydrate:364.6 g
Fibers:0.5 g
Sugar:350.6 g
Cholesterol:69.2 mg
Sodium:297.2 mg
Calcium:346.7 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
*Ingredients
3
bunches of basil
500
ml
simple syrup at 30°
1000
ml
water
1000
ml
sugar
*Tuile pastry
75
g
softened butter
90
g
icing sugar
3
egg whites
60
g
flour
100
ml
fresh chopped basil
vanilla
METHOD
Making the sorbet
- Put the basil through a juice extractor (it will make approximately 150 ml);
- mix the basil juice with the simple syrup;
- freeze; after an hour, remove from the freezer and whisk; return to the freezer until serving time.
Making the syrup
- Mix together the sugar and water; bring to the boil in a saucepan;
- let boil for 5 minutes.
Making the tuiles
- Mix all the ingredients together;
- with a metal spatula spread into very thin circles;
- bake in a 350° F oven (180° C) for a few minutes.
Making the coulis
- Place the berries into a blender; mix on the "liquefy" setting; add sugar to taste.
