ORANGE AND CARDAMOM SORBET • orange juice 350 g • water 150 g • sugar 150 g • egg white 30 g • cardamom powder 2% Combine all the ingredients when cold. Mix when cold, blast freeze, and process in the Pacojet. CANDIED ORANGE PEEL • orange peel • sugar • water Julienne the orange peel, blanch it three times, and finish cooking in a TBT syrup. 45
RkJQdWJsaXNoZXIy MTE3NTA0