Champagne sorbet, caramelised apple
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Preparation : 20 min
Cooking : 2 h 20
Total time : 2 h 40 Rest : 0 min
4 people
140 g caster sugar
1 lemon
400 ml water
500 ml champagne
2 Granny Smith apples
500 g sugar
0.5 L water
Associated products
RECIPE STEPS
1
Bring the water to a boil with the sugar.
Let it boil for 7 to 8 minutes while the sugar melts and forms a syrup.
- 140 g caster sugar
- 400 ml water
2
Allow it to cool, then add the champagne and lemon juice.
Leave for 4 hours in the refrigerator.
- 1 lemon
- 500 ml champagne
3
Half an hour before serving, put the mixture into the ice cream maker.
If you don't have an ice cream maker; place the mixture in the freezer for 2 hours and use a fork to occasionally stir it to obtain uniform flakes.
4
Halve the apples and slice using the 2mm slicer.
- 2 Granny Smith apples
5
Add the sugar and 1/2 litre water into a saucepan.
Bring to a boil for 5 minutes.
Add the apple slices and cook for 40 minutes.
- 500 g sugar
- 0.5 L water
6
Preheat the oven to 80°C.
7
Put the serving plates in the refrigerator.
Gently drain the apple slices on a wire rack.
8
Spread out the apple slices onto a sheet of baking parchment. Leave them to dry for 1 hour, turning them halfway through.
They should be crisp and transparent. Allow to cool.
9
When ready to serve, shape the champagne sorbet into balls and place them on the cold serving plates.
Arrange the caramelised apple chips vertically around the sorbet.
