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Sangria and Cherry SorbetBarbara Nieves, Pastry Chef/ Protocol |
Ingredients for Sangria and Cherry Sorbet:
- Simple syrup:
- 250gr sugar
- 250gr water
- Sangria Sorbet Ingredients:
- 200 gr The Perfect Purée of Napa Valley Red Sangria Puree, thawed
- 150 gr simple syrup
- 100 gr red wine
- Cherry sorbet:
- 200 gr The Perfect Purée of Napa Valley Cherry Puree, thawed
- 150 gr simple syrup
- 1 tbsp. kirsch
Method for Sangria and Cherry Sorbet:
- Reduce wine by half its weight, mix Red Sangria puree, simple syrup and the wine. Chill for 2 hours in the fridge and put in the ice cream maker.
- When ready, put in the freezer. Serve after 6 hours.
- Mix Red Sangria puree with simple syrup and cherry liqueur, chill for 2 hours in the fridge, put in the ice cream maker.
- Put in the freezer. Serve after 6 hours.
Ingredients for Tuile:
- 25g butter
- 25g granulated sugar
- 25g flour
- 25g egg white
Method for Tuile:
- Heat butter in a saucepan, mix with sugar and flour, remove pan from heat and add egg white to mixture.
- Mix well until everything is combined.
- You can make it on a silpat or in a tuile mold. Bake for 5 minutes at 325F.
- Serve the sorbet with the Tuiles.