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Ice wine sorbet with grapes

Ice wine sorbet with grapes
  • 200 g sugar
  • 1 g salt
  • 10 ml lemon juice
  • 3 × sheet(s) of gelatin
  • 300 ml white grape juice
  • 4 × egg white
  • 60 g glucose powder
  • 60 ml water
  • 10 × white grapes
  • 10 × purple grapes
  • 300 ml ice wine

Ingredients

  • 200 g sugar
  • 1 g salt
  • 10 ml lemon juice
  • 3 × sheet(s) of gelatin
  • 300 ml white grape juice
  • 4 × egg white
  • 60 g glucose powder
  • 60 ml water
  • 10 × white grapes
  • 10 × purple grapes
  • 300 ml ice wine
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Preperation:

Dried grapes:

Flavor 200 ml grape juice with 20 g sugar and 10 ml lemon juice and divide evenly between 2 iSi Whippers. Peel the white and the purple grapes and allow to dry in the food dehydrator at 45 °C for approx. 2 hours. Then put the white grapes into a pre-prepared 0.5 L iSi Whipper and screw on 1 iSi soda chargers . Shake vigorously. Carry out the same procedure with the purple grapes and then chill for 12 hours.

Ice wine sorbet:

Soften the gelatin in cold water. Beat the egg whites with a pinch of salt. Then mix the water with 180 g sugar and bring to the boil at 121 °C. Carefully pour the mixture into the egg whites and beat until cold. Heat the ice wine together with 100 ml grape juice and dissolve the well-squeezed gelatin, along with the glucose, into this. Then strain the mixture. Carefully fold in 40 g of the meringue mixture and freeze in an ice maker.

Recipe by 2 star chef Daniel Achilles, restaurant “reinstoff”, Germany

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