A Trio of Corsican Flavors: Muscat Consommé, Pineapple Granita and Brocciu Sorbet MilkshakeTheWorldWideGourmet.com
Total time: more than 2 hr
Preparation time: Under an hour
Cooking time: About 30 minutes
Refrigeration time: 2-3 hours
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:96.9 kcal
Proteins:0.4 g
Fats:0 g
Carbohydrate:20.5 g
Fibers:0.2 g
Sugar:18 g
Cholesterol:0 mg
Sodium:9.6 mg
Calcium:17.6 mg
Energy:1317 kcal
Proteins:5.2 g
Fats:0.3 g
Carbohydrate:278.9 g
Fibers:3 g
Sugar:244.7 g
Cholesterol:0 mg
Sodium:130.9 mg
Calcium:239.1 mg
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INGREDIENTS
For 8 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
200
g
sugar
1000
ml
water
200
g
corsican muscat
8
mint leaves
16
melon balls
**Beer syrup
5000
ml
beer
1000
g
sugar
*Grapefruit granita
700
g
grapefruit juice
200
g
beer syrup
**Colomba sorbet
1000
ml
water
500
g
sugar
600
g
unsweetened apple sauce
1000
ml
colomba beer or lager
**Brocciu sorbet
1000
ml
water
500
g
sugar
1
vanilla bean
light cream
METHOD
Consommé- Bring the sugar, flesh of half a melon and water to a boil until the sugar is completely dissolved.
- Add the mint and let infuse for 20 minutes; remove the mint to avoid a "cooked leaf" flavor. Let cool.
- Add the muscat. Refrigerate.
Beer syrup
- Combine the beer and sugar and reduce to 200 g (2/3 cup).
Grapefruit granita
- Combine the grapefruit juice and beer syrup.
- Place in the freezer.
Colomba sorbet
- Bring the water and sugar to a boil until the sugar is completely dissolved .
- Add the apple sauce and process in a blender until completely smooth.
- Add the beer; blend again. Place in a sorbet or ice cream maker and freeze.
Brocciu sorbet for milkshakes
- Bring the water, vanilla and sugar to a boil until the sugar is completely dissolved. Remove the vanilla bean. Pour over the brocciu; process in a blender until smooth. Cool and place in a sorbet or ice cream maker and freeze.
- Combine equal parts brocciu sorbet and whipped cream, mixing well to make a milkshake.
Presentation
- Serve the trio as follows:
- Place the brocciu sorbet into tall glasses; pour the milkshake over top and serve with a straw.
- Place the grapefruit granita into dessert coupes; top with a scoop of colomba sorbet.
- Pour the consommé into other dessert coupes; garnish with melon balls and fresh mint leaves.
CHEF'S NOTES
Colomba is a Corsican beer, 5% alcohol, brewed from malted barley and wheat and flavored with herbs from the Corsican brush. It's nature that gives it its distinctive taste, delicately infused with myrtle, arbutus, juniper and other natural flavors.
