Green apple sorbet with extra virgin olive oil

 

Here’s a fresh proposal from Antonia Polese, a perfect recipe for an intermezzo between main dishes.

Serves 6

400 g green apples, peeled and cored, 320 g sugar, 400 ml water, 1 lemon, squeezed, 1 egg white and Extra virgin Garda olive oil

Prepare the sugar syrup: combine the water and sugar in a saucepan, bring to the boil and simmer for approximately 10 minutes. Put the apples and lemon juice in a food processor and blend to make a puree. Take 100 ml sugar syrup and bring to a temperature of 121°C. While it heats, start whipping the egg white to a soft peak consistency. Once the temperature is reached, gradually stream the hot sugar syrup into the egg white, as it continues to whip, and then continue beating until it reaches room temperature. Gently mix together the meringue thus obtained with the apple puree and the remaining sugar syrup. Pour the mixture into the bowl of an ice cream maker and churn according to the manufacturer’s instructions.

Serve with a drizzle of extra virgin Garda olive oil.

 

 

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