Impress your customers or guests with this special exquisite desert prepared using Special Ingredients Silk Gel.
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Molecular Gastronomy
Molecular Gastronomy Desserts
Impress your customers or guests with this special exquisite dessert prepared using Special Ingredients Silk Gel.
Special Ingredients
80g Ginger Juice
300g Water
250g Caster Sugar
Juice and zest of 2 Lemons
40g Cointreau
4g Special Ingredients Silk Gel
500ml Water
Juice and zest of 3 Lemons
One bunch of fresh chopped Coriander
20 Crushed Cardamom Pods
2 Sticks of Lemongrass
10 Dried Kaffir Lime Leaves
One piece of chopped ginger
First collect 80g fresh ginger juice – either use a juicer or squeeze grated ginger in a cloth to extract as much juice as possible.
Combine all the ingredients in a pan.
Heat to a simmer.
Cool to room temperature.
Freeze the sorbet using an ice-cream machine or using dry ice.
Heat all the ingredients in a small pan and simmer for five minutes.
Then turn off the heat and leave covered to infuse.
Store the citrus infusion in the fridge.
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