August 11, 2011

White Tea Sorbet

Well, I felt like preparing a dessert, but somehow the fog just did not want to disappear and kept covering my thoughts, so I decided to wait. I wanted something straight and elegant, no frippery, yet exciting. I wanted to reach that the excitement comes from the its simplicity. Actually, it is an Asian inspired dessert, except for the rich chocolate ganache. Of course, I could have baked a chocolate cake, the sort that knocks yout out, but then where is the simplicity? The rich chocolate ganache is just phenomenal as it melts together with the nobel taste of the white tea while a light breeze of jasmin touches your senses, but then an almost tender touch of chili brings you back to reality. The almond crumble on the plate is there to increase the joy with its crunchiness.

500 ml water
150 g invert sugar
3 tablespoons white tea

Cook a syrup out of the water and invert sugar. As soon as the syrup has reached about 75-80°C pour it over the white tea and let it stand for 10-15 minutes. Sieve and chill. Prepare it in an ice cream maker or freeze it while stirring it every 30 minutes until it has reached the right consistency.

1 comment:

Rosa's Yummy Yums said...

That is an interesting sorbet! It must have a delicate flavor.



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