Ice Cream Recipe: Nectarines with Lemon and Juniper Sherbet Ice Cream called Colonel

Nectarines with lemon and juniper sherbet ice-cream called ColonelDramatically intoxicating dessert ice cream recipes by Michelin Chef Luc Huvsentruvt, Glazed nectarines swimming in a pool of juniper gin served with lemon sherbet and almond cookies the kind of easy desserts dish that will make your guests come back year after year in anticipation of your imaginative dinner parties. Similar to peaches, nectarines have a sweet flesh and fragrant aroma but are smaller and have smoother skin, lacking the fuzzy fur of peaches, and share the same exterior characteristic with plums. They have a yellow golden color with blushes of red and pink tinge and usually have more pronounced flavor. They are also more delicate than peaches and require extra care when handling.

In preparing the nectarines, there is no need to peel them. Leave the skins on and slice them into small pieces. Remember that they bruise easily so handle them with care and cut them using a small paring knife. In this dish, Chef Huvsentruvt arranges the nectarines “Indian style,” which is similar to a pinwheel formation. This way, the nectarines are spaced and glazed evenly. Sugar is sprinkled on them to add to their sweetness and turn into luscious caramelized fruits when cooked in the oven for five minutes.

Ingredients: juice from 4 lemons, 2 tablespoons sugar syrup, 2 tablespoons egg whites, lemon pulp, 4 nectarines, 5/6 cup juniper, mint leaves

For the tulip (garnishing): 6 tabelspoons powdered sugar, 2 tablespoons flour, 2 tablespoons almonds, 2 tablespoons fresh butter, orange pulp

Preparation Instructions: Nectarines with lemon and juniper sherbet ice-cream called Colonel Recipe

To make the almond cookie, mix the flour, shaved almonds, some sugar, melted butter, orange juice, and orange rind. Mix everything together with a spatula. Add the rest of the sugar. Keep mixing until you obtain fine dough. With the dough, make a thin pancake in the frying pan. Cook in the oven for about 10 minutes. Cut up the nectarine into little slices. Arrange it “Indian style” (in the form of a pinwheel) around the plate. Sprinkle sugar around the nectarine evenly. Cook in the oven for five minutes to glaze. Arrange prettily in a deep serving dish. Shape the cookie into a cup and put it in the middle of the serving dish. Place a scoop of lemon sorbet (or vanilla or mango ice cream) on top of the cookie. Pour juniper-flavored Belgian gin on the nectarine, covering the dessert. Garnish with red basil and serve.

The almond cookie made in this recipe is one of the easiest cookie recipes you will ever come across. It only takes ten minutes to cook in the oven. The result is a thin, sweet, and crunchy cookie that crumbles when you bite into it. It tastes especially glorious when eaten with lemon sherbet, but also goes well with vanilla or mango ice cream, both of which are fine substitutes for this recipe according to Chef Husentruvt. For a spectacular finale, Belgian gin made of juniper berries is poured around the nectarines to enhance their flavor and create an unforgettable sensation in the palate.



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