Today, Catholics around the world celebrate Christmas, and each nation has its own traditional recipes for a festive dinner. For example, in Sweden he cannot be represented without this unusual dessert made of cream, chervil and sorrel. We will teach you how to cook!
Creamy dessert with chervil jelly and sorrel granite
Recipe from chef Andrei Korobyak.
COOKING TIME :
NUMBER OF PORTS:
Syrup (sugar, diluted 1: 1)
Beat the sorrel with sugar syrup and ice in a blender, strain, transfer to the dishes and freeze in shock freezing.
Grind the chervil in a blender, add 500 ml of sugar syrup and 30 g of diluted gelatin. Strain, pour the mixture in a thin layer on the already frozen cream base and place in the refrigerator again.