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Sorbet aux Abricots
Voici un sorbet vraiment délicieux, surtout quand il est préparé avec des abricots frais de saison. Je vous propose cette fois une recette de Lenôtre, issue du livre culte « Faites vos glaces et votre confiserie comme Lenôtre ». J’ai ce livre depuis enfant et il m’a toujours fasciné! Cette recette est très simple (comme la plupart des sorbets) et ne nécessite aucun produit d’un autre monde (comme la trimoline, du glucose atomisé, superneutrose…).
Ingredients
Recette pour un litre de sorbet aux abricots:
- 550-600 g d’abricots frais
- 300 ml de sucre de canne liquide
Instructions
- Mettre les abricots dénoyautés dans une casserole.
- Ajouter le sucre de canne liquide.
- Laisser pocher (cuire sans bouillir) pendant dix minutes.
- Mettre le contenu de la casserole dans un blender et mixer.
- Reverser dans la casserole et laisser complètement refroidir.
- Quand la purée d’abricots est à température ambiante, mettre en turbine à glace ou sorbetière.
- Mettre en pot et laisser au congélateur au moins 2 heures avant de servir. Si l’on conserve le sorbet plus longtemps, le sortir au moins 15 minutes avant de le dévorer!
Nutrition
Calories: 1240kcalCarbohydrates: 314gProtein: 8gFat: 3gSaturated Fat: 0.1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gSodium: 8mgPotassium: 1430mgFiber: 11gSugar: 304gVitamin A: 10593IUVitamin C: 55mgCalcium: 74mgIron: 2mg
Tried this recipe?Let us know how it was!
This is a really delicious sorbet, especially when made with fresh seasonal apricots. This time I propose a recipe from Lenôtre, from the cult book “Faites vos glaces et votre confiserie comme Lenôtre”. I have had this book since I was a child and it has always fascinated me! This recipe is very simple (like most sorbets) and does not require any otherworldly products (like trimoline, atomized glucose, superneutrose…).
Recipe for one liter of apricot sorbet:
-550g to 600g of fresh apricots
-300ml of liquid cane sugar
Put the pitted apricots in a saucepan.
Add the liquid cane sugar.
Let poach (cook without boiling) for ten minutes.
Put the contents of the pan in a blender and blend.
Pour back into the pan and let cool completely.
When the apricot puree is at room temperature, put it in an ice cream maker.
Put in a jar and leave in the freezer for at least 2 hours before serving. If you want to keep the sorbet longer, take it out at least 15 minutes before eating it!
Apricot Sorbet
This is a really delicious sorbet, especially when made with fresh seasonal apricots. This time I propose a recipe from Lenôtre, from the cult book "Make your ice creams and confectionery like Lenôtre". I have had this book since I was a child and it has always fascinated me! This recipe is very simple (like most sorbets) and does not require any otherworldly products (like trimoline, atomized glucose, superneutrose...).
Tried this recipe?Let us know how it was!
