Slovenian Cuisine by Janez Bratovž

Author:Janez Bratovž
Language: eng
Format: epub
ISBN: 9781510764613
Publisher: Skyhorse
Published: 2021-10-15T00:00:00+00:00

SAUERKRAUT SORBET

2 teaspoons gelatin powder (6 g gelatin leaves)

4½ ounces (130 g) sauerkraut juice

1 ounce (30 g) glucose syrup

1¾ ounces (50 g) sugar

1 pound + 2 ounces (500 g) sauerkraut

2 whole sauerkraut leaves

Soak the gelatin in cold water to soften.

Bring the sauerkraut juice, glucose syrup, and sugar to a boil. Squeeze out the excess water from the gelatin and add to the syrup. Stir in the sauerkraut and blend with an immersion blender, then transfer to a Pacojet beaker or ice cream machine and freeze for 24 hours.

TO SERVE:

Remove the sorbet from the freezer and blend in the machine. If an ice cream machine is not available, place the sorbet in a plastic container and freeze. Break or cut the sorbet into smaller pieces, then blend with an immersion blender until smooth.

Remove the central vein from the whole sauerkraut leaves and halve the leaves. Place a half leaf on the bottom of a bowl and top with a scoop of sorbet.

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