The Granny Smith is a tip-bearing apple cultivar which originated in Australia in 1868. It is named after Maria Ann Smith, who propagated the cultivar from a chance seedling. The tree is thought to be a hybrid of Malus sylvestris, the European wild apple, with the domesticated apple Malus domestica as the polleniser.
The fruit is hard, firm and with a light green skin and crisp, juicy flesh. The flavour is tart and acidic. It remains firm when baked, making it a very popular cooking apple used in pies, where it can be sweetened.
The apple goes from being completely green to turning yellow when overripe. The US Apple Association reported in 2019 that the Granny Smith was the third most popular apple in the United States of America. Source: Wikipedia
Sorrel (Rumex acetosa), also called common sorrel or garden sorrel, is a perennial herbaceous plant in the family Polygonaceae. Other names for sorrel include spinach dock and narrow-leaved dock (‘dock’ is a common name for the genus Rumex).
The Egyptians and Romans liked to eat sorrel after a heavy meal.
The moisture in leaves and stems curdles milk because the plant contains a lot of oxalic acid. Sorrel and sorrel can be cultivated but also occurs in the wild.
There are three major varieties to know: broad leaf, French, and red-veined sorrel. Broad leaf sorrel has slender, arrow-shaped leaves. French or Buckler leaf sorrel has small, bell-shaped leaves, while red-veined sorrel has a slender, tapered leaf with the namesake screaming red veins throughout. Source: Wikipedia / Epicurius.com
Kris de Roy
In 2019 it will be 20 years since Kris De Roy became chef in Hofke van Bazel. Over the past 2 decades, the business has grown into a major location with a gourmet restaurant, an Italian trattoria and suites on Basel’s romantic church square. The large vegetable garden on the Scheldedijk is the guideline for the kitchen and sharpens the creativity of the chefs.
For example, the restaurant was voted ‘Best Vegetable Restaurant in Flanders’, it received a Michelin star and a green Michelin star, and it became a member of the prestigious Alliance Gastronomique. Source: The Mastercooks of Belgium
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Granny Smith and sorrel sorbet with sorrel saladPrint Recipe
- FOR THE SORBET
- 29.5 cl of water
- 65 g glucose powder
- 435 g sugar
- 25g dextrose
- 2 liters of goose fat
- 2 sheets of gelatin
- 20 cl sorrel juice
- 42.5 cl fresh apple juice
- pinch of citric acid
- sweet and sour Cevenne onions
- 4 molds of 6 cm diameter
- FOR THE SALAD
- assortment of different types of sorrel: sheep sorrel, red wood sorrel, silver sorrel, lucky clover,...
- olive oil
- FINISH TOUCH
- sorrel flowers
1. Boil the water, glucose powder, sugar and dextrose together, then add the soaked gelatine leaves, sorrel juice and apple juice.
2. Allow to cool and then check whether this mass is fresh enough in taste. If not, add a little citric acid.
3. Spin the mixture into the ice cream maker.
4. Fill into the molds and let it set in the freezer.
5. Then carefully remove from the mold.
Make a nice mixture of the different sorrel varieties and mix it with olive oil.
Arrange the sorbet on a pre-chilled plate. Garnish the salad and finish with the flowers. Serve immediately.