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Fast, easy and melt away: Johann Lafer reveals his best ice cream creations.

"Ice is my big love"

Blackberry buttermilk sorbet

With a splash of orange

For 4 portions: Mince 400 g thawed, well-drained frozen blackberries with a knife, finely puree with 200 ml buttermilk, juice of 1/2 orange and 2-3 tablespoons honey. Pour into a pre-chilled bowl, allow to freeze for about 45 minutes, stirring occasionally with a fork.

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Basil and lemon sorbet

That's how the south tastes

For 4 servings: Leaves of 8 stems puree basil with juice of 1 lemon, 2 tablespoons powdered sugar and 50 ml of ice-cold water. In a large pre-cooled bowl with 400 g of good lemon sorbet (supermarket or ice cream parlor) mix, about 45 minutes in the freezer pull through, stirring occasionally with a fork.

Strawberry and coconut sorbet

Nice and creamy

For 4 servings: roughly chop up 400 g of frozen strawberries. Purée with 200 g coconut milk, juice of 1 lime, 1 tbsp vanilla sugar and 2-3 tbsp icing sugar. Pour into a pre-chilled bowl, allow to freeze for about 45 minutes, stirring occasionally with a fork.

Mango yoghurt sorbet

Delicious with an exotic flair

For 4 servings: Peel 1 very ripe mango, peel the pulp from the stone (put some pieces aside for garnish). Dice remaining pulp, puree with juice of 1 lime and 2 tablespoons of powdered sugar. In a large pre-cooled bowl, mix with 300 g of good yoghurt ice cream (supermarket or ice cream parlor). Approximately Freeze for 45 minutes, stirring occasionally with a fork.

Tip:All sorbets can of course also be frozen in an ice cream machine.

Johann Lafer, 54, was already in the kitchen with Mama as a child and helped with cake baking. Instead of a railway, he wished for a mixing bowl with whisk. Which he also got from his aunt. Sweetness is still his passion. "I particularly enjoyed ice cream as a child. That's why I let my imagination run free with my icy desserts. "

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