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Jacques and Laurent Pourcel designed this dish to accentuate the flavors of Pink Lady®. Try it now!
Ingredients
Verbena sorbet
- 250 g sugar
- 250 g water
- 5 Juice of a lemon
- 2 egg whites
- 190 g Perrier
- 1 bunch of fresh or dried verbena
Sweet dough
- 250 g flour
- 100 g butter
- 50 g icing sugar
- 1 egg
Pink Lady® hives
- 6 Pink Lady® apples
- 50 g sugar
- 20 g butter
Lemon coulis
- 1 lime
- 1 lemon
- 150 g sugar
- 1 Juice of a lemon
- 2 tsp potato starch
Stages
Verbena sorbet
Sweet dough
Pink Lady® hives
Lemon coulis
- 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.
- 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.
- 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.
- 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.
Pink Lady® top tip
On a large plate, arrange the Pink Lady® apple hive and a large scoop of verbena sorbet and drizzle lemon coulis around.
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