Ingredients
Hint:
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
kochen@bettybossi.ch
Sorbet
Biscuits
How it's done
Sorbet
Bring the water and sugar to the boil, then reduce the heat and simmer for approx. 5 mins. Pour the liquid into a measuring jug and allow to cool completely. Add the basil and lemon juice, puree until smooth. Strain the mixture into a stainless steel bowl.
Cover and freeze for approx. 3 hrs. Stir well with a whisk every hour.
Biscuits
Place the oil in a bowl, whisk briefly with the sugar, salt, lemon zest and egg white until smooth. Add the flour, mix quickly to form a soft dough – do not knead. Flatten the dough, cover and chill for approx. 30 mins. Roll out the dough between a folded sheet of baking paper to a thickness of approx. 1 cm. Cut out 4 circles (each approx. 4 cm in diameter), transfer to a baking tray lined with baking paper.
Bake for approx. 10 mins. in the centre of an oven preheated to 200°C. Remove from the oven, cool the biscuits on a cooling rack. Dust the lemon biscuits with icing sugar.
| Serve: | Stir the sorbet once more with a fork, transfer to the prepared glasses. Serve with the lemon biscuits. |
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