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{for the Sorbet} 2 cup of lemon juice
2 cup of water
1 cup of sugar
{for the lemon chips
2 lemons sliced 1/4 inch of thickness
2 cup of powered sugar
{for the cookie cup} 2 egg white
1/2 cup of sugar
1 cup of all purpose flour

Lemon sorbet with lemon chip on a cookie cup


Freeze the lemon juice, reduce the 2 cup of water with the 1 cup of sugar until syrupy consistency, chill to room temperature, put the frozen lemon juice in pieces in the blender, and turn on, poor in slowly steady the syrup, blend until the frozen juice will be incorporate the liquid and emulsification in a creamy consistency.
Cover the slices of lemons, with powered sugar and lay them out on a seal pad over a large sheet pan and let them dry out for few days. This process can be faster if the lemon is been dehydrated at 120 degrees F. for 3 hours.
I a bowl incorporate the sugar into the egg whites, then stir the flour until is all mix. Using a seal pad over a large sheet, poor the egg white mixture and make a circle, then place in a hot oven for 10 to 12 minutes; remove the circle with a small spatula and molded the form as you like when the dough still hot, as soon as the temperature will go down the dough will be nice and crunchy.
Now scoop the lemon sorbet on the cookie cup and garnished with the lemon chip.

Dessert Recipe

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