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Cooking Recipe Video : Nectarines with lemon and juniper sherbet – called Colonel

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Restaurant: De Snippe

Chef: Luc Huysentruyt

Michelin Guide Ranking

1

Viewers Video Rating

Average Rating: 3.9/ 5 - 15 votes - 89,451 views
 

Recipe Details

Servings:
4 People
Cooking recipe time in minutes:
30
Cooking recipe Search Tags:
 Nectarines with lemon and juniper sherbet a€“ called Colonel Nectarines with
Recommended wine with the dish:
Genievre
Difficulty level:
Cooking recipe viewed:
89,451
Cooking Recipe Preparation time
  • Preparation time: 30 minutes
Cooking Recipe Ingredients
  • The juice from 4 lemons
  • 2 tbsp. sugar syrup
  • 2 tbsp. egg white
  • Lemon pulp
  • 4 nectarines
  • 0.85 cups juniper
  • Some mint leafs
For the tulip:
  • 2.8 oz. powdered sugar
  • 30 g flour
  • 30 g almonds
  • 30 g fresh butter
  • Orange pulp
How your dish looks like, following the step by step guide of the cooking recipe video
Cooking recipe preparation instructions
  1. Prepare a lemon sherbet with the lemon juice, beaten egg white, syrup and the lemon pulp.
  2. Put the mixture in an ice-cream freezer.
  3. Prepare an almond tulip. Mix flour, sugar, and butter to obtain a smooth dough. Add the almonds and orange peel. Let it rest in the cool.
  4. Preheat the oven at 392 degrees F. Pour 4 dough balls on an anti-adhesive plate. Cook for 4 minutes.
  5. Supervise the cooking, because otherwise the little pieces will melt. Before these little biscuits become to crusty, take them out of the oven.
  6. Let them lightly cool down. Then, remove them from the plat.
  7. Cut the nectarine into lamellas and ice with sugar on the grill. Then, place a scoop of sherbet in a tulip on a concave dish. Pour Belgian juniper over it. Finish, as final touch, with a mint leaf.
Restaurant
Name:
De Snippe
Phone:
+ (32)50 62 81 62
Website:
www.desnippe.be
Address:
"De Wielingen, 5"
City:
Knokke-Heist
Country:
Be
Overview:
"After selling the hotel and restaurant in Bruges, Luc Huysentruyt is proud to present his new bistro in Knokke, the "De Snippe". Having a solid serenity (more than 40 years of experience, chef, President of the "Disciples d’Escoffier") and spectacular years of success, Luc Huysentruyt elaborates each day a very subtle cuisine. He sticks to the culinary Flamand tradition and listens to the wishes of his contemporaries."
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