Basil and licorice
1.00 h
4 raciones
Difficulty:
Media
Ingredients
BASIL SORBET
2bag basil leaves
500gm mascarpone
500gm stock syrup
10gm pro sorbo
LICORICE GEL
1.5gm lota
300ml licorice stock
4.5gm kappa
MACAROON
112gm icing sugar
63gm ground almond
54gm egg whites
12gm sugar
5gm strawberry paste.
BASIL SORBET
Place basil leaves into a pot of hot water and cook until soft to the touch
Remove from water and blitz in a thermomix, pass and cool down over an ice bath
Once cold combine all ingredients till smooth
Churn as per in ice cream machine or with liquid Nitrogen
Once set pre shape the sorbet and freeze with liquid nitrogen and dip into licorice gel
LICORICE GEL
Combine and bring to the boil
MACAROON
sift icing sugar and almond
whisk egg whites
add a strawberry paste
fold in sugar/almond
pipe out and leave to rest for 10min
cook at 120c for 20min
TO PLATE
Break up the macaroon and spread over a plate, place a Basil and Licorice Gel on top and sprinkle with Basil powder
