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Jellied Sparkling Chardonnay Soup With Blueberries And Lemon Basil Sorbet

Deel op Facebook Print Recipe

Ingredients

Ingredients for 6 Servings

  • 3 cups 750 ml Sparkling chardonnay
  • 7 tbsp 100 ml Savagnin blanc (or another rich white wine)
  • ⅔ cup Elderflower juice
  • ⅔ cup 150 ml Apple juice
  • ¼ cup 60 g Granulated sugar
  • 4 tsp 2 cl Lemon juice
  • 3 Sheets gelatin
  • ⅓ cup 8 cl Cointreau
  • 9 oz 250 g Blueberries
  • Mint to garnish
  • 10.5 oz 300 g Lemon basil sorbet

Garnish Recommendation:

  • sesame waffles

Instructions

  • Bring the savagnin blanc to a boil with the elderflower juice, apple juice, lemon juice, and granulated sugar.
  • Remove from heat.
  • Add water to the gelatin, remove excess water and dissolve in the still hot liquid.
  • Add sparkling chardonnay and Cointreau and set in a cool place.
  • Stir until smooth and fill deep dishes.
  • Place a scoop of the prepared sorbet in the middle of each.
  • Garnish with blueberries and mint.

Notes & Wine Advice

Although sparkling chardonnay is without a doubt the best option for this fine dish, you can also use other sparkling wines without a problem.
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Course; Dessert / Fruit