Pomegranate sorbet and caramelized hazelnut crumbs
Pomegranate sorbet with caramelised hazelnut pieces is particularly refreshing and perfect for summer, ideal for restaurants too. A simple yet sophisticated recipe, created for Rogelfrut by master chef Alessandro Racca.
Ingredients:
- 260 g. WATER
- 500 g POMEGRANATE JUICE
- 180 g. WHITE CANE SUGAR
- 50 g FRUIT BASE “50” SDL
- 10 g GLUCOSE 38 de
- 35 g DEODORIZED COCOA BUTTER
- 100 g CARAMELIZED HAZELNUT GRAINS, FOR VARIEGATION
Preparation:
Method
Mix the powders until smooth, dissolve them in water at 35°C, let stand for 1 minute, and then add the thawed pomegranate juice. Blend for 2 minutes and stir as usual.
For extraction, swirl with the caramelized chopped hazelnuts, previously "isolated" with cocoa butter (melt the butter at 45°C, isolate the chopped hazelnuts, and cool to -7°C).
Chill and serve in a display case.
MUST-HAVE
