Lemon Sorbet Perfumed with Marc de Bourgogne

By corlear

Trou Bourguignon
This is usually served between courses to refresh the palate, hence its name, but it is also a delghtful way to end a meal. As an alternative to this recipe, you can buy good-quality lemon sorbet, serve it in tall glasses, pour marc over the top and decorate with mint leaves.

Ingredients

• 2 tsp powdered gelatine
• 200 g/7 oz sugar
• 175 m1l/6 fl oz lemon juice
• finely grated zest of 1 lemon
• 2 egg whites
• 55 mil/2 fl oz marc or brandy
• mint leaves, to decorate

Details

Servings 4

Preparation

Step 1

Soak the gelatine in 4 tbsp of cold water until softened, then stir to dissolve. Combine 170g/6 oz of the sugar and 500ml/16 fl oz of water in a small saucepan and stir to dissolve. Then boil for 10 minutes to form a thick syrup. Take the pan off the heat and stir in the gelatine. Cover and leave to cool, then refrigerate for 1 hour.

Mix the lemon juice and zest into the syrup. In a small bowl, whisk the egg whites with the remaining 30g/l oz sugar until stiff, then fold them into the syrup mixture.

Pour the mixture into a freezer-proof container and freeze for 1½ hours until the mixture is slushy. Whisk to prevent it from separating, then freeze for another 2 hours, whisking every 30 minutes until it thickens.

Stir in the marc and return the mixture to the freezer. Whisk once more before serving the sorbet in tall glasses, decorated with few mint leaves.