Litchi sorbet with mixed fruit and sparkling wine foam

COOK TIME
300 mins

TOTAL TIME
300 mins

Ingredients

Directions

1. 1

   Bring 250 ml water and 250 g sugar to the boil while stirring, simmer over medium heat for about 1 minute. Put the tea into a tea filter bag, let it steep in the sugar syrup for 8-10 minutes, take it out. Let the syrup cool down. Peel 750 g lychee, remove the core. Puree the lychees and pass through a sieve.

2. 2

   Stir the syrup into the lychee puree and season to taste with lemon juice. Put the mixture into a stainless steel bowl and freeze for 4-5 hours, stirring vigorously every 30 minutes. Peel 250 g lychee, remove the core. Peel kiwis and cut into slices. Wash, clean and slice the strawberries. Mix egg yolk and 100 g sugar in a metal bowl until creamy. Stir in champagne. Place the bowl on a hot water bath and beat vigorously until the cream becomes frothy. Then place the bowl on ice water and beat cold. Arrange the fruit in glasses or on plates.

3. 3

   Stir in champagne. Place the bowl on a hot water bath and beat vigorously until the cream becomes frothy. Then place the bowl on ice water and beat cold. Arrange the fruit in glasses or on plates. Cut off 4 balls from the sorbet and arrange them on the fruit. (Freeze the rest of the sorbet and use it for other purposes). Pour champagne foam over it and sprinkle with pistachios. Serve immediately, decorated with mint

4. 4

   30 minutes waiting time

Nutrition Facts

KCAL
230 kcal

CARBS
34 g

FATS
6 g

PROTEINS
4 g