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Sgroppino al limone

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A dessert that is light, indulgent, easy, and takes you miles away

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Ingredients

  • 1 pint lemon sorbet (I like Häagen-Dazs Zesty Lemon because it's not too sweet)
  • 1 bottle chilled prosecco
  • 2 tablespoons chilled vodka (I keep mine in the freezer anyway)
  • 1 lemon, cut into cute little slices
  • 1 large measuring cup
  • wine glasses

Details

Servings 5
Level of difficulty Average
Cost Average budget

Preparation

Step 1

Before you start, pop your wine glasses into the freezer for few minutes. You want them nice and frosty.

Step 2

While those are chilling, get your sorbet out so it has time to defrost slightly.

Step 3

When you think it has been long enough (five minutes or so), scoop the entire hunk of lemon sorbet into your measuring cup.

Step 4

Pour in your vodka.

Step 5

Open up your prosecco and pour in a generous couple of splashes.

Step 6

Next, squidge (technical term) your sorbet into the liquid until you get something thick, smooth, and swirly.
Make sure there are no lumps left and pour in some more!

Step 7

Now you want to mix much less vigorously so that you don't lose the airiness from the prosecco's carbonation.

Step 8

Gently fold in your prosecco, taking care not to lose too many bubbles. And there's nothing wrong with adding a little more as you see fit!

Step 9

Fold until you get something that is smooth, airy, glossy, not quite liquid, and not quite solid. Sort of like a fluffy, sparkly slushy.

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Use Long Handled Spoon, Don't forget to add lemon wedge

Chef Tips and Tricks

Caramelized Pork

Ingredients

  • 1 tbsp neutral oil
  • 250g / 2 cups pork fillets, cubed
  • 1 /4 cup caramel
  • 100ml / 1/2 cup water
  • 1 tbsp Vietnamese fish sauce (Nuoc Cham)
  • 1 tbsp soy sauce
  • 1 tbsp grated ginger
  • Crushed peanuts

Method

  1. Brown the pork fillet in a skillet with the oil
  2. Add the caramel, water,  fish sauce, soy sauce and fresh ginger.
  3. Simmer for 10 minutes (until the liquid has reduced)
  4. Serve over white rice with crushed peanuts. 
  5. Enjoy!

 

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