Melon and aniseed sorbet on a small pistachio sponge with fennel compote with lavenderSorbet & ice-cream recipe
Melon and aniseed sorbet
- Frozen fruit purée, sugar added : Melon - 500g
- Frozen fruit purée 100% : Lemon - 25g
- Sugar syrup: - 250g
- Aniseed liqueur - 15g
Small pistachio sponge
- Pistachios - 40g
- Pistachio paste - 30g
- Flour - 20g
- Chopped pistachios - 10g
- Egg - 150g
- Sugar - 80g
1- Mix together the ingredients in the Thermomix.
2- Sieve the mixture and place in a mousse siphon. Insert 2 cartridges of gas.
3- Spray the mousse into a plastic recipient and place in the microwave at 900 watts for between 40 seconds and 1 minute.
Fennel compote with real lavender
- Frozen fruit purée 100% : Lemon - 200g
- Fennel - 400g
- Pineapple (dice) - 150g
- Sugar - 400g
- Water - 1000g
- Aniseed liqueur - 48g
- Orgeat syrup - 30g
- Saffron - 2
1- Cook the sugar to obtain a pale caramel.
2- Deglaze the caramel with 1000 g water. Add the aniseed liqueur, the barley sugar syrup, the saffron and lemon juice along with the sliced fennel. Cook gently.
3- Add the pineapple and glaze.
4- Cool the compote and serve cold.
In this step
Sugar syrup for sorbet
- Water - 2000 g
- Sugar - 2000 g
- Glucose - 300 g
- Sorbet stabiliser - 8 g
1- Mix the stabilizer and sugar together well and bring to the boil with the remaining ingredients.
2- Then mix the syrup with the desired fruit puree and bring to between 28 and 32% Brix.
- Melon pearls - As required
1- Arrange the fennel compote, diced pineapple and melon pearls on the plate and sprinkle with lavender.
2- Place the pistachio sponge in the centre, lightly sprinkle with lavender, place a ball of melon sorbet on top and decorate with a sprig of fennel.