Melon and aniseed sorbet on a small pistachio sponge with fennel compote with lavender

Sorbet & ice-cream recipe
Pierre Lingelser

Pierre Lingelser

Pastry Chef
Pastry Chef since 1996 at Hôtel Traube Tonbach and its gastronomic restaurant “Schwarzwaldstube” in Germany (3 Macaroons at Michelin Guide), he is also the author of “Feines aus meiner Patisserie“. He...
  1. Melon and aniseed sorbet

    Ingredients

    • Frozen fruit purée, sugar added : Melon - 500g
    • Frozen fruit purée 100% : Lemon - 25g
    • Sugar syrup: - 250g
    • Aniseed liqueur - 15g

    1- Mix all ingredients together, bring to 28% Brix and fill the recipients. Freeze.

    2- If required, place quickly in the PacoJet.

    In this step

  2. Small pistachio sponge

    Ingredients

    • 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.

  3. Fennel compote with real lavender

    Ingredients

    • 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

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    Frozen fruit purées
  4. Sugar syrup for sorbet

    Ingredients

    • 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.

  5. Assembly

    Ingredients

    • 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.

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