Summary

Ingredients

• 5 large oranges (navel oranges)
• 375 g suar (ranulated suar), white
• 1 lemon (s)
• 1 egg white
• 0.5 g ½ saffron threads
• 0.5 ½ bottle champagne
• 5 tablespoon Grand Marnier
• 0.25 liter ¼ water

Print Recipe Pin Recipe

Instructions

1. Citrus - saffron - sorbet in freshly harvested navel oranges in grand manner - champagne frappé (dessert)
2. Preparation:
3. A good sorbet is always made on the basis of boiling sugar with water and theoretically only takes two to three hours to cool.
4. However, in all of my attempts to make my cirrus saffron sorbet on the same day it was served, I failed and at best managed a well-chilled fruit cocktail. It may be that it is due to the high percentage of champagne, the fruit peels, the saffron, the orange liqueur or a little bit of everything. However, I recommend that you prepare this sorbet the day in advance when you want to cook it at home and you are guaranteed to be able to enjoy it in a cool, unadulterated way.
5. Preparation:
6. Put the water and sugar in a saucepan and bring to the boil over medium heat, stirring constantly, until the sugar has completely dissolved and the boiling point is reached. Now let the sugar solution simmer for another five minutes on a low flame and then take it off the stove as a syrup and let it cool down.
7. Now cut off a lid from the oranges at the base of the stem and carefully remove the pulp completely with a knife and spoon.
8. (Caution !! do not damage the fruit bowls, as these will later be filled with the sorbet and will be needed as a dessert bowl, so remove the lid.)
9. Use a hand blender to process the pulp of the oranges and the one of a lemon into a fruit pulp and mix with half of the sugar syrup while adding the saffron threads and carefully bring to the boil again over a low flame, stirring constantly, then remove from the stove and allow to cool.
10. Gradually pour the other half of the sugar syrup over with the champagne and whisk with a whisk until frothy. Now put the sugar champagne foam in a bowl and place in the refrigerator to pre-cool.
11. While the fruit syrup with the saffron is cooling down with the lid open, beat an egg white very stiffly and carefully fold in the fruit syrup while adding the orange liqueur. Now gradually fold in the champagne foam and place the mixture together with the orange fruit skins in the refrigerator.
12. During the cooling and freezing phase, stir the sorbet mixture well every 30 minutes to prevent the water from settling.
13. After about three hours, pour the sorbet into the fruit skins of the oranges, carefully put the lids back on and refrigerate until ready to serve.
14. Preparation time without cooling and freezing about 25 minutes.