Green ap­ple sor­bet with salted honey al­mond gin­ger wafers

The Jewish Chronicle - - LIFE - VIC­TO­RIA PREVER’S

Fresh ap­ples paired with hon­eyscented, crunchy, salty wafers make a lovely light end to a big meal. The sor­bet is also de­li­cious on its own. You will need a sil­i­cone bak­ing sheet liner to bake the wafers on.

Serves 8-10 Prepa­ra­tion: 30 min­utes Cook­ing: 1 hour + freez­ing time

IN­GRE­DI­ENTS For the sor­bet:

4 large Granny Smith ap­ples Juice of 1 large lemon 200g caster sugar 2 tbsp honey, use a pale one

For the wafers:

105g un­salted but­ter

100g mild honey

60g caster sugar

140g plain flour

1 large egg white, lightly beaten 1 tsp ground gin­ger

125g flaked al­monds

1 tsp Mal­don sea salt

METHOD: For the sor­bet:

Keep­ing the skin on, quar­ter and core the ap­ple. Cut them into chunks. Toss in the lemon juice to stop them brown­ing and spread them out in a plas­tic con­tainer. Freeze for 1 – 2 hours.

Make a sugar syrup by dis­solv­ing the sugar in 400 ml cold wa­ter in a pan over low heat. Once all the sugar crys­tals have melted, add the honey.

Blitz the frozen ap­ples in a food pro­ces­sor whilst adding the syrup to help break it down. Once it is a puree, blend un­til as smooth as pos­si­ble. You can then ei­ther push it through a sieve to re­move the bits of skin, or leave them in – for tex­ture.

Churn in an ice cream ma­chine or pour into a plas­tic tub and freeze for a cou­ple of hours be­fore blitz­ing again to re­move ice crys­tals. Re­peat this process a cou­ple of times dur­ing the freez­ing process.

For the wafers:

Pre­heat oven to 180°C.

Melt the but­ter and add the honey, and sugar. Take off the heat and add the flour and gin­ger.

On the sil­i­cone liner sheet, spread 6 thin strips of mix­ture ap­prox­i­mately 2.5cm x 10cm. You want them as thin as pos­si­ble but not so thin they will break up. Sprin­kle each wafer with a few salt flakes and some al­monds.

Bake for 8 – 10 min­utes un­til golden brown. Al­low to cool for a cou­ple of min­utes on the sheet then trans­fer care­fully to a wire rack. Store in an air­tight con­tainer for a cou­ple of days.

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