Citrus sorbet

Sorbet

Serving ice cream for dessert is the easiest thing to do. Top with whipped cream or syrup and garnish with chocolate slices or cookies – very tasty and… caloric. If you love ice cream, but want a “lighter version,” remember how delicious “fruit ice” is. Also called sorbet, it is a cold fruit dessert made with freshly squeezed juice or fruit puree. Sorbet differs from ice cream in that it has practically no calories and takes little time and effort to prepare.

“BORK citrus sorbet

This delicacy does not just fit into the diet of almost any, even the strictest diet, the sorbet allows you to enjoy the taste of natural berries and fruits. For sorbet to be really tasty and healthy, you need the “right” base – freshly squeezed juice fraiche , squeezed without losses and preserving all the properties of fresh fruit.

You will need:

– 600 ml of freshly squeezed orange juice

– 100 ml of freshly squeezed lemon juice

– 100 ml of freshly squeezed grapefruit juice

– 50 ml of freshly squeezed lime juice

– 3 oranges

– 200 ml water

– 50 g honey

Take out the contents of the oranges and squeeze the juice from the pulp put the empty oranges in the refrigerator. Squeeze orange juice, lemon juice, grapefruit juice and lime juice on a juicer. Make syrup out of honey and water, cool it, add the juice of orange, lemon, lime and grapefruit one by one, mix it and put in the freezer during freezing stir it 3-4 times. Spoon the sorbet into the prepared orange bowls and serve.

Stuff the fruit

Banana boats from BRAUN

The recipe is elementary, especially for hand blender owners. Serve this dish on small plates, because the patties are long and narrow – kind of like Indian pies! It’s not convenient to take them from a common dish – they can break.

Needed:

– 2 bananas

– 100g of any unsalted nuts

– 50g chocolate

– 100 g cane sugar

Peel and cut bananas in half lengthwise, shape into thin slices using a teaspoon. Melt the cane sugar in a pan, and when it begins to melt, add the nuts and stir thoroughly until cooled. Chop the resulting caramelized nuts in a blender. Stuff the prepared banana boats with the nut mixture. Melt chocolate in a water bath and pour over the pecans and julienne.

Blueberry Sour Cream Cake by BAMIX

For those who have time

And who wants cake anyway!

You’ll need:

– 120g of room temperature butter

– 50g sugar

– pinch of salt

– zest of 1 lemon

– zest of 1 orange

– 1 egg

– 1 tbsp. l. whipped cream

– 180 grams of flour

– 500g blueberries

– 5 Gelatin Plates

– 600 ml of sour cream

– 100g powdered sugar

– ½ vanilla pod pulp

– 100 ml white wine

– 100 ml of apple juice

Preheat oven to 180 °C. Beat the butter, sugar and salt into a froth with a Zauberstab multi-function blade. Add lemon and orange zest, egg and whipped cream and whip again.

Sift flour into the mixture and knead into a smooth dough with a spoon. Pour the dough into a cake pan of 26 cm in diameter, pre-lined with baking paper. Bake in the oven for about 20 minutes at a moderate temperature. Let the cake cool, take it out of the tin and put it on a plate. Wash the blueberries and drain them. Soak 3 plates of gelatin in cold water. Whip the cream and powdered sugar into a stiff foam with the Zauberstab.

Take out the swollen gelatin, add the vanilla ½ pod to it and dissolve in tbsp. l. Water at medium temperature. Mix some of the whipped cream with the gelatin, then add the rest of the whipped cream.

Wrap the side of the cake in clingfilm 26cm in diameter . Spread the blueberries over the cake. Place whipped cream in a piping bag and pipe a spiral edging around the edge of the cake.

Soak remaining gelatine in cold water. Heat the white wine and add the swollen gelatine, then add the apple juice and cool. When the jelly begins to thicken, carefully pour it over the blueberries. Let the cake stand in the refrigerator for at least 1 hour. Before serving, remove the pastry collar.