Chef Fabio Morisi's recipe

Mojito Sorbet

Chef Fabio Morisi's in-house Chef Fabio Morisi teaches us how to prepare a delicious sorbet at home to surprise your dinner guests.

Mojito Sorbet
Difficulty: medium

// Time: 50 minutes

Recipe Mojito Sorbet

1.5 oz. Water
6 oz. Glucose powder
5 oz. Brown sugar.
0.2 oz. Neutral sherbet.

2.6 oz. Rum.

7 oz. Lime juice,

0.2 oz. Grated lime peel

1 0z. Chopped fresh mint

Mix the cold water with the glucose powder and heat to a temperature of 40 ° C (104 ° F). Immediately add the stabilizer and sugar. Pasteurize to 65 ° C (140 ° F) and–as soon as possible–bring the mixture to 4 ° C (39 ° F). Add the lime juice, rum and lime peels. Let it rest for six hours and then run it through the sorbet machine. Let is set for one hour before serving.

“A Tiramisu Fabio without cheese”. I received this curious request in 1991 while working at Ristorante La Trovata in Madrid. We all know that the main ingredient of tiramisu is the mascarpone cheese. No comment.

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