50 g sugar 1 pinch salt
cinnamon ½ gelatine leaves
(Depending on size of the readily be 10 - 12 pieces) squeeze
Tangerines fresh. The juice in a large skillet coated. Sugar and salt and let it boil again. simmer briefly.
In the meantime, soak gelatin in cold water, and dissolve in the mandarin juice.
Cool slightly and sprinkle with cinnamon. For this I like to use Zimtflocken from the mill.
Continue to cool and freeze in an ice cream maker can.
The sorbet can be 1 - 2 days before be prepared. It is helpful to freeze the sorbet in cam already.
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