Green tea sorbet with Christmas spices

COOK TIME
270 mins

TOTAL TIME
270 mins

Ingredients

Directions

1. 1

   Break the cinnamon sticks into small pieces. Pour 1/2 litre of boiling water over the tea leaves, cinnamon and cardamom and leave to stand for about 5 minutes. Soak gelatine in cold water. Pour tea through a fine sieve. Squeeze the gelatine and dissolve in the tea.

2. 2

   Stir in 2-3 tablespoons of sugar and possibly some food colouring. Leave tea in the freezer for at least 4 hours, stirring occasionally. To decorate, caramelise the remaining sugar until golden brown. Leave to cool slightly while stirring. Dip 2 wooden spoons into the caramel, press them together and pull them apart again and again so that thin caramel threads are formed. Carefully remove the threads from the spoon and place them on some baking paper. Repeat the process. Let the sorbet thaw slightly before serving and puree it with a chopping stick. Pour into a piping bag with a large star-shaped spout and squirt into 4 champagne bowls.

3. 3

   Dip 2 wooden spoons into the caramel, press them together and pull them apart again and again so that thin caramel threads are formed. Carefully remove the threads from the spoon and place them on some baking paper. Repeat the process. Let the sorbet thaw slightly before serving and puree it with a chopping stick. Pour into a piping bag with a large star-shaped spout and squirt into 4 champagne bowls. Fill up with sparkling wine and decorate with caramel threads

4. 4

   Tip: The sorbet is suitable both as an intermediate course, e.g. between the skewers and the leg of goose, and as a dessert after the meal. Crispy Christmas cookies can be served as dessert