Brandner restaurant Regensburg
Fruity, fresh; frozen desserts are always a success. Add sparkling wine and create one handsome drink for dessert or refreshing appetizer.
- 3 lemons
- 1 - 2 bunch basil
- 1 egg white
- 1/2 cup water
- 75 grams sugar
- Prosecco sparkling wine
- In a small saucepan, combine the water and sugar. Bring to a simmer and cook until the sugar is dissolved, about five minutes. Wash the lemons in hot water and then dry. Grate the rind of the lemons into the water-sugar mixture. Transfer to the refrigerator and let it cool.
- Squeeze the lemons. Wash and dry the basil. Pluck off the leaves and add to the lemon syrup when almost cooled down. Bring it to the mixer and blend or use a hand-held blender and mix it smoothly.
- Beat egg white until stiff and then fold in to basil-lemon mixture by hand. Then process in an ice cream machine according to manufacturers directions. Transfer to a freezer-proof container with a lid and freeze until ready to serve. If you do not have an ice cream maker, put the mixture into a bowl and let it freeze in the freezer for five hours, by stirring very well with a fork.
- Cut out little balls from the sorbet. Put into a glass or small bowl and fill up with sparkling wine. Garnish with fresh basil leaves and serve immediately.