Clementine Sherbet Verrines

Name: Clementine Sherbet Verrines
Prep time: 8 h 30 min
Cook time: 8 h 30 min
Total time: 8 h 30 min
Yield: 2
Cuisine: Global
Ingredients: 1 teaspoon bicarbonate of soda; 0 teaspoons citric acid (normally used to make elderflower cordial, from pharmacies); 2 servings clementine granita; 125 milliliters the leftover clementine juice; 4 peeled clementines; 500 grams peeled clementines, flesh only; 100 grams double cream; 2 Tbs chopped fresh mint leaves; 300 grams natural full fat yoghurt; 2 leaves gelatine; 1 teaspoon glucose; 60 grams sifted icing sugar; 2 Juice of half a lemon; 2 servings clementine peel (from the clementines used in the rest of the recipe); 2 servings clementine sherbet; 20 grams caster sugar; 0 teaspoons wild sumac; 2 servings yoghurt espuma; 1 glasses set jellies in the

If $3.91 per serving falls in your budget, Clementine Sherbet Verrines might be an awesome gluten free recipe to try. One serving contains 789 calories, 12g of protein, and 26g of fat. This recipe serves 2. A mixture of icing sugar, double cream, set jellies in the glasses, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes roughly 8 hours and 30 minutes.

Ingredients

Servings:

1teaspoon

bicarbonate of soda 0teaspoons

citric acid (normally used to make elderflower cordial, from pharmacies)2servings

clementine granita 125milliliters

the leftover clementine juice 4

peeled clementines 500grams

peeled clementines, flesh only 100grams

double cream 2Tbs

chopped fresh mint leaves 300grams

natural full fat yoghurt 2leaves

gelatine 1teaspoon

glucose 60grams

sifted icing sugar 2

Juice of half a lemon 2servings

clementine peel (from the clementines used in the rest of the recipe)2servings

clementine sherbet 20grams

caster sugar 0teaspoons

wild sumac 2servings

yoghurt espuma 1glasses

set jellies in the

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are great choices for Frozen Dessert. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Johnson Estate Cream Sherry. Reviewers quite like it with a 5 out of 5 star rating and a price of about 19 dollars per bottle.