Blanche de Namur, lemon, coriander
For the top
250 g fromage blanc // 25 g coriander // 1.5 gelatine leaves // 160 g whipped cream //
80 g S2 sugar
Melt the gelatine and add the fromage blanc.
Then add the whipped cream and sugar.
Add the chopped coriander.
Mix together, add to moulds and place in the freezer.
Sorbet
250 ml Blanche de Namur // 110 ml water // 55 g S2 sugar // 25 g glucose
Mix everything together and bring to the boil.
Place in an ice-cream maker.
Calamondin sorbet
1 tbsp honey // 500 g calamondin juice // 200 g S2 sugar // 125 ml water // 1 gelatine leaf
Mix everything together and bring to the boil.
Add the gelatine.
Place in an ice-cream maker.
Espuma
250 ml Blanche de Namur // 50 g S2 sugar // 100 ml water // 2 gelatine leaves
Mix everything together, bring to the boil and add the gelatine,
Add to a siphon powered by a gas canister.
Short-crust pastry
100 g softened butter // 100 g S2 sugar // 1 egg // 250 g flour
Mix everything together and bake in the oven at 180°C
Recipes: Martin Volkaerts (L’Amandier)
Photos: France Gavroy