Ingredients
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Verbena sorbet
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Sweet dough
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Pink Lady® hives
-
Lemon coulis
Steps
Step 1/4 : Verbena sorbet
- Mix the water, the sugar and the lemon juice, boil and add the verbena to infuse. Let cool. Add the Perrier and the egg whites and place the mixture in a sorbet machine, follow directions, and then freeze.
Step 2/4 : Sweet dough
- Mix the flour, the butter and the sugar and add the eggs. Roll the dough, cut out circles measuring roughly 8 cm and bake at 180°C.
Step 3/4 : Pink Lady® hives
- Peel the Pink Lady® apples and cut them into quarters. In a frying pan, brown the apples with the sugar and the butter for around 3 minutes. Then place them in a half-circle mould and bake for 20 minutes. Next place them on a circle of sweet dough and then remove from mould.
Step 4/4 : Lemon coulis
- Blanch the lemon and lime rinds in a saucepan containing water. Bring the sugar to the boil and gradually add the potato starch diluted in the water, add the lemon and lime rinds sliced in long, thin strips and mix well. Next, add the lemon juice and 15 g of sugar.
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Verbena sorbet
- 250 g sugar
- 250 g water
- 5 lemon juice
- 2 egg-whites
- 190 g of sparkling water
- 1 bunch of fresh or dried verbena
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Sweet dough
- 250 g Flour
- 100 g butter
- 50 g de icing sugar
- 1 egg
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Pink Lady® hives
- 6 Pink Lady® apples
- 50 g sugar
- 20 g butter
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Lemon coulis
- 1 lime
- 1 lemon
- 150 g sugar
- 1 lemon juice
- 2 tsp of potato starch
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