Champagne Sorbet

Champagne Sorbet

Champagne Sorbet

An easy and elegant champagne sorbet recipe you can prepare without the ice ceram maker: here are the ingredients and the step-by-step recipe for the dessert.

September 24, 2014

Dietary Consideration

serves for

4

total time

6 HR 30 MIN

ingredients

Icing sugar
125 g
raspberries
100g
champagne
175 ml
gelatine
1 sheet
White chocolate
75 g, roughly chopped
Cream
75 ml, at least 30% fat

Preparation

Soften the gelatine in water and then wring out.

Dissolve 75 g of icing sugar in a pot of 75 ml water, bring to the boil and then add the gelatine.

Stir in the champagne and pour into yogurt pots or espresso cups.

Cover with tin foil and stick a spoon through the foil and into the cup.

Freeze for at least 6 hours.

To make the sauces, defrost the raspberries and puree together with the remaining icing sugar.

Sieve and pour into small bowls.

Melt the chocolate and the cream in a bain marie and pour into small bowls.

Dunk the cups of sorbet quickly in hot water and serve with the two sauces.

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