{"id":599,"date":"2014-10-16T10:27:03","date_gmt":"2014-10-16T08:27:03","guid":{"rendered":"http:\/\/turrioliveoil.com\/?p=599"},"modified":"2015-04-16T21:51:24","modified_gmt":"2015-04-16T21:51:24","slug":"green-apple-sorbet-with-extra-virgin-olive-oil","status":"publish","type":"post","link":"https:\/\/turri.com\/en\/green-apple-sorbet-with-extra-virgin-olive-oil\/","title":{"rendered":"Green apple sorbet with extra virgin olive oil"},"content":{"rendered":"<p>&nbsp;<\/p>\n<p>Here&#8217;s a fresh proposal from <a href=\"http:\/\/www.lacucinadiantoniapolese.com\" target=\"_blank\">Antonia Polese<\/a>, a perfect recipe for an intermezzo between main dishes.<\/p>\n<p><!--more--><\/p>\n<p>Serves 6<\/p>\n<p>400 g green apples, peeled and cored,\u00a0320 g sugar,\u00a0400 ml water,\u00a01 lemon, squeezed, 1 egg white\u00a0and Extra virgin Garda olive oil<\/p>\n<p>Prepare the sugar syrup: combine the water and sugar in a saucepan, bring to the boil and simmer for approximately 10 minutes.\u00a0Put the apples and lemon juice in a food processor and blend to make a puree.\u00a0Take 100 ml sugar syrup and bring to a temperature of 121\u00b0C. 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.\u00a0Gently mix together the meringue thus obtained with the apple puree and the remaining sugar syrup.\u00a0Pour the mixture into the bowl of an ice cream maker and churn according to the manufacturer&#8217;s instructions.<\/p>\n<p>Serve with a drizzle of extra virgin Garda olive oil.<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>&nbsp; Here&#8217;s a fresh proposal from Antonia Polese, a perfect recipe for an intermezzo between main 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