Black Currant Sorbet in Three Sauces
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,532 cal. | (73 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 90 g | (78 %) | ||
| Carbohydrates | 156 g | (104 %) | ||
| Sugar added | 39 g | (156 %) | ||
| Roughage | 10.4 g | (35 %) |
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 3.5 μg | (18 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 6.8 μg | (11 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 3.8 mg | (32 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 70 μg | (23 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 19.2 μg | (43 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 1,713 mg | (43 %) | ||
| Calcium | 435 mg | (44 %) | ||
| Magnesium | 121 mg | (40 %) | ||
| Iron | 5.3 mg | (35 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 52 g | |||
| Uric acid | 176 mg | |||
| Cholesterol | 386 mg | |||
| Complete sugar | 153 g |
Ingredients
- For the sorbet
- 300 grams frozen black Currants
- 6 Tbsps Cassis liqueur
- 60 grams sugar
- 2 egg yolks
- Whipped cream
- For the red currant sauce
- 300 grams red Currants
- 1 packet Vanilla sugar
- 1 Tbsp sugar
- lemon juice
- For the blackberry sauce
- 300 grams frozen Blackberry
- 1 packet Vanilla sugar
- 2 tsps sugar
- For the yogurt sauce
- 200 grams Greek yogurt
- 1/2 organic lemons (zested)
- 1 Tbsp sugar
- Lemon balm (for garnish)
Preparation steps
For the sorbet, thaw black currants, mix with 3 tablespoons Cassis liqueur and simmer for about 5 minutes. Puree black currant mixture through a sieve, boil 3-4 more minutes and let cool.
Mix sugar and 5 tablespoons water in a saucepan and simmer gently for about 3 minutes. Beat egg yolks in a bowl and add sugar syrup in a thin stream, beating constantly. Continue beating egg yolk mixture until thickened and creamy.
Beat cream until stiff, fold into egg yolk mixture and pour into a rectangular pan rinsed with cold water. Freeze sorbet for 5-6 hours, stirring several times.
For the red currant sauce, puree red currants, vanilla sugar and sugar and season with lemon juice. For the blackberry sauce, puree blackberries, vanilla sugar and sugar. For the yogurt sauce, mix yogurt, lemon zest and sugar.
Spoon red currant sauce onto one half of each of 4 dessert plates. Spoon blackberry sauce onto the other halves of the 4 plates. Drizzle yogurt sauce in the middle of the dessert plates and pull through sauces with a wooden skewer to form decorative patterns.
Scoop sorbet into curls and place on plates with the sauces. Garnish sorbet with lemon balm to serve.
