Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
How it's done
Puree the cucumber until smooth along with all the other ingredients up to and including the salt, pour through a sieve into a shallow dish. Cover and freeze the mixture for approx. 5 hrs., scrape the mixture four times with a fork until grainy and frozen.
Mix the cream, lemon juice and sugar in a pan. Bring to the boil while stirring, remove the pan from the heat, leave the cream to cool. Stir in the yoghurt, freeze the mixture in the ice cream maker according to the instructions, transfer to the freezer.
Place the chocolate in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate and stir until smooth. Bring the water and sugar to the boil at 140°C, pour into the chocolate while stirring, briefly continue to stir. Leave the crystallized chocolate to cool.
Divide the berries between bowls, top with the crystallized chocolate. Add a scoop of frozen yoghurt, top with the sorrel granita and garnish with sorrel.
|Shelf life:||Cover and store the frozen yoghurt in the freezer for approx. 1 week.|
|Tip:||Use basil instead of sorrel.|
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