Poppy flower sorbet
Ingredients
- 340 g poppy flower syrup click here for the recipe
- 300 g sparkling wine I use champagne
- 60 g glucose
- 3 g ice cream stabilizer I use Stab2000
- 1 empty vanilla pod
Instructions
- Mix the syrup with the sparkling wine, the glucose and the ice cream stabilizer. Blend it till smooth and thickened.Â
- Then add the empty vanilla pod and let it infuse overnight in your fridge.
- Now pour it into an ice cream machine and turn it into that beautiful sorbet. Try to serve it as fast as possible, but otherwise keep it at -12 degrees Celsius.Â
