20
Jan
2017
Romantic cocktail of champagne, white nectarin, sherbet and patience, which will be needed to wait for the final freezing of Sherbet.
Ingredients (for 8 portions):
300 g of white sugar
1.5 cups of water
4 stripes of lemon zest
7 ripe white nectarines cut in half and peeled
60 ml of lemon juice
2 white nectarine, additionally
750 ml of champagne or sparkling wine, chilled
Preparation:
To prepare nectarine sherbet in a small pan, mix sugar, water and lemon zest, put on a slow fire. Cook, stirring, about 2 minutes, until the sugar dissolves. Increase the fire to high, bring to a boil. Add chopped nectarines and bring to a boil again. Reduce the fire to medium and cook, stirring, for about 5 minutes, or until the nectarines become soft enough. Remove from heat, cover with a lid and set aside for cooling.
Syrup merge, set aside, remove the zest of lemon. Peel the cooked nectarines, transfer it to the kitchen combine, beat until a homogeneous mass is obtained (about 2 glasses of mashed potatoes). Add 1.5 cups prepared syrup, lemon juice in mashed potatoes and mix. Pour into a metal dish, cover with foil and put in the freezer for 6-8 hours, or until complete freezing.
Break the frozen mass, transfer to the combine, beat until homogeneous, transfer to a plastic container and put in the freezer for 3-4 hours, or until complete freezing.
Before serving, cut 2 nectarin slices, lay out glasses, add sherbet balls and pour chilled champagne or wine.
Bon appetit!