this is Alex.....
...struggling with a "branzino".....
.... under the smile of his wife Melissa.
Melissa and Alex came to Italy to celebrate their fifth anniversary of marriage. At GiglioCooking they took an Intimate Cooking class, four dishes paired with four wines.
These are the skilled hands of Alex: he runs a Barbecue Restaurant in USA.
the happy faces of Melissa & Alex.
at the end of the lesson, they met Natalie, the student of the following class.
One of the dishes they made is
SORBET OF ORANGE AND PROSECCO
250 ml ( 1 cup ) Prosecco, sparkling wine
120 gr ( 4 oz) sugar
1 orange, zest and juice
1 egg while
90 ml ( 1/3 cup +) water
Make a simple syrup boiling the water with the sugar. Take it off the heat, put in the orange part of the peel. Let it cool.
Add the Prosecco wine and the juice. Filter.
Refrigerate before pouring the mixture in the ice cream machine.
When the sorbet is almost ready, whip the egg white and add it into the ice cream machine. Let it go for 5 more minutes or until the sorbet is fluffy.
Optionally, keep it in the freezer and whisk it occasionally to obtain a grainy texture. Add the whipped egg white folding it in with the spatula.
120 gr ( 4 oz) sugar
1 orange, zest and juice
1 egg while
90 ml ( 1/3 cup +) water
Make a simple syrup boiling the water with the sugar. Take it off the heat, put in the orange part of the peel. Let it cool.
Add the Prosecco wine and the juice. Filter.
Refrigerate before pouring the mixture in the ice cream machine.
When the sorbet is almost ready, whip the egg white and add it into the ice cream machine. Let it go for 5 more minutes or until the sorbet is fluffy.
Optionally, keep it in the freezer and whisk it occasionally to obtain a grainy texture. Add the whipped egg white folding it in with the spatula.
Thank you for coming Alex & Melissa!
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