Jochens Dessert

Jochen’s Pink Grapefruit – Lychee Sorbet


Zutaten:
4 Pink Grapefruits Bio !!
2 cl Weisswein (am besten eine Riesling Spätlese)
3 EL Zucker
16 Lychees ( alternativ funktioniert Mango sehr gut)
100g Pecan Nüsse (alt. Mandeln, gehackt)
4 EL Zucker
3 EL Wasser
Pfefferminze

 

Das Sorbet:
Die Schale der Grapefruits abraspeln, zur Seite stellen
Grapefruits entsaften, zur Seite stellen
Wein und ein Glas Grapefruitsaft mit 3El Zucker zu einem Sirup einkochen
Wenn der Sirup die gewünschte Konsistenz ( eher dickflüssig ) erreicht hat, mit dem Grapefruitsaft vermischen und ab in den Tiefkühler damit.
Ab jetzt alle halbe Stunde umrühren, damit es keine großen Eiskristalle bildet.
Das ganze dauert ca. 3 Std.

 

Die Lychees
schälen und entkernen,
das Lycheefleisch klein schneiden, ( ❒ so gross ungefähr )
zur Seite stellen.

 

Die Pecannüsse
Die Nüsse grob hacken
4 EL Zucker mit dem Wasser kochen, wenn sich Schaum bildet, die Pecannüsse einrühren
ständig rühren, sobald die Farbe eine leichten Karamellton hat
auf ein Backpapier gleich mässig flach verteilen und auskühlen lassen
anschliessend klein brechen

 

Das Servieren
die vorbereiteten Gefäße mit den Lychees, dem Grapefruit Raspel,
den kandierten Nüssen und der feingehackten Minze bestreuen. Schnell servieren.

 

Als Getränk empfiehlt sich ein Colombard oder eine Riesling Spätlese.

 

 

Ein Gericht von Jochen Wolfart

Kommentar schreiben

Kommentare: 10
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