Light Yellow jurabalsam vinegar Sorbet
with Light yellow Jurabalsam vinegar
- Jurabalsam yellow light 160 g
- water 125g
- sugar 60g
agar-agar 1 lemon juice g
- white of Œuf 30 g
- bring the Jurabalsam to a boil and reduce by half.
- Add water, sugar, balsamic reduction lemon juice, bring to a boil.
- Add the agar-agar in syrup, hold the boil 1 min. Cool and churn.
-Add egg white to the cold sorbet during the churning. (Optional, to obtain a more flexible and more airy sorbet)
Agar-agar, called E406 in the list of food additives, is a gelling agent obtained from red algae belonging to the families of the species.
Agar-agar powder is used to gel a large number of food product.
Is a binder and gelling plant perfect for replacing animal gelatin.
There are a multitude of recipes in which agar can be used to: jams, fruit jellies, custard...
Recipe developed by Marion Carnal
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