Jellied Sparkling Chardonnay Soup With Blueberries And Lemon Basil Sorbet
Ingrediënten
Ingredients for 6 Servings
- 3 cups 750 ml Sparkling chardonnay
- 7 tbsp 100 ml Savagnin blanc (or another rich white wine)
- ⅔ cup Elderflower juice
- ⅔ cup 150 ml Apple juice
- ¼ cup 60 g Granulated sugar
- 4 tsp 2 cl Lemon juice
- 3 Sheets gelatin
- ⅓ cup 8 cl Cointreau
- 9 oz 250 g Blueberries
- Mint to garnish
- 10.5 oz 300 g Lemon basil sorbet
Garnish Recommendation:
Instructies
- Bring the savagnin blanc to a boil with the elderflower juice, apple juice, lemon juice, and granulated sugar.
- Remove from heat.
- Add water to the gelatin, remove excess water and dissolve in the still hot liquid.
- Add sparkling chardonnay and Cointreau and set in a cool place.
- Stir until smooth and fill deep dishes.
- Place a scoop of the prepared sorbet in the middle of each.
- Garnish with blueberries and mint.
Notes / Tips / Wine Advice:
Although sparkling chardonnay is without a doubt the best option for this fine dish, you can also use other sparkling wines without a problem.
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