The acid flavor of the green apples, that is highlighted for the juice of lemon and the Calvados, that stimulant result very this straw, of very rich and thick texture in the plan dietary thanks, exactly, in its preparation the octopus of the apple is employed also.
Ingredients
1 kg green apples
400 g of sugar
2 clear
1 lemon (juice only)
1 cup of Calvados
Preparation
- Prepare a syrup cooking the sugar in 6 dl of water during some 5 to 6 minutes; to leave that be chilled.
- In the meantime, peel and to cut the apples into cubes. Incorporate them the lemon juice, the cup of Calvados and the tepid syrup and to crush with the mixer.
- Pour the purée obtained in a not metallic container provided of cover; to maintain it in the freezer by space of 1 hour, little more or less.
- Elapsed that time, to beat the stiff egg and, subsequently, remove from the freezer the prepared and beat it also with the electric mixer until have acquired a smooth consistency. Incorporate then the egg to this prepared, to amalgamate well and to introduce it again in the freezer until the straw is firm.
- Some 45 minutes before serving this sherbet of cooking apples, introduce it a while in the refrigerator so that a little be softened subsequently to serve it in cups, pouring in each one, if is wanted, a little bit of Calvados.
Desserts Recipes An Assortment of Ice Creams and Straws Yogurt Ice Cream with Strawberries Vanilla Ice Cream Nougat Ice Cream Tomato Sherbet Melon Straw Sherbet Cavas Cooked Apples Sherbet
