Recipe
Figs poached in syrup, Blanche de Bruxelles sorbet
Ingredients For 4 people
- 4 figs
- 30 cl of Blanche de Bruxelles
- 200 g of pistachios
- 200 g of sugar
- Lemon juice
- 12 dl water
- 1 egg white
- 3 pinches of agar-agar
- Limon cress shoots
Preparation 1h
Make the sorbet by heating the water, sugar and lemon juice, and bring to a boil. Add the beer and the agar-agar, mix it all and set to cool in the fridge. Pour the mix into the sorbet maker and churn, when the sorbet is 3/4 set add the beaten egg white. Clean the figs, warm up the water and add the sugar to make a syrup and immerse the figs for 2 minutes. Take the figs out of the syrup and set aside on a plate. Cool the syrup in the refrigerator. Coarsely blend pistachios and set aside. In a deep plate or bowl, place a fig next to a quenelle of Blanche de Bruxelles sorbet, then pour the fig syrup around, and sprinkle with pistachios and limon cress.