Normand Laprise’s Girly Cranberry
Normand Laprise’s Girly Cranberry
Ingredients
- 2 lbs (1 kg) cranberries
- 1 1/2 cups (375 ml) water
- 1/2 cup (120 g) sugar
- 1 cup (250 ml) water
- 1 cup (240 g) sugar
- 1 cup (250 ml) simple syrup
- 3 cups (900 g) cranberry purée
- 1/4 cup (60 g) sugar
- Cranberry water
- 6 egg whites
- 1 cup (240 g) sugar
- 1/2 cup (100 g) cranberry purée
- 1/4 cup (60 ml) thyme oil
- 1/2 cup (125 ml) whipped cream
- Fresh thyme
- Maldon salt
- 2 tablespoons (30 ml) dried olives, chopped
Instructions
- In a saucepan over medium heat, cook the cranberries with the water and sugar for about 10 to 15 minutes, until the fruit have burst. Strain without squeezing the fruit too much. Keep the water to make the syrup. Purée the pulp in a blender and set aside to be used for both the chips and sorbet.
Normand Laprise’s Girly Cranberry