Ingredients
Hint:
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Betty Bossi Koch-Center
kochen@bettybossi.ch
Sorrel granita
Frozen yoghurt
Chocolate
To serve
How it's done
Sorrel granita
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.
Frozen yoghurt
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.
Chocolate
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.
To serve
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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