{"id":2020,"date":"2022-09-16T10:22:45","date_gmt":"2022-09-16T08:22:45","guid":{"rendered":"https:\/\/www.dineplan.com\/blog\/?p=2020"},"modified":"2023-07-04T14:13:54","modified_gmt":"2023-07-04T12:13:54","slug":"in-the-limelight-la-colombes-zesty-and-fragrant-springtime-sorbet","status":"publish","type":"post","link":"https:\/\/www.dineplan.com\/blog\/in-the-limelight-la-colombes-zesty-and-fragrant-springtime-sorbet\/","title":{"rendered":"In the limelight: La Colombe&#8217;s zesty and fragrant springtime sorbet"},"content":{"rendered":"<p><span style=\"font-weight: 400;\">As the lime season draws to an end, we\u2019re enjoying the last of the season\u2019s bounty with a recipe that nods to the arrival of warmer weather and longer days. And when the heat begins to hit, what could be more refreshing than a zesty and fragrant sorbet?\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">After three of South Africa\u2019s top restaurants placed in the <\/span><a href=\"https:\/\/www.dineplan.com\/blog\/fyn-restaurant-named-best-in-africa-and-no-37-in-the-world\/\"><span style=\"font-weight: 400;\">world\u2019s best 100 list<\/span><\/a><span style=\"font-weight: 400;\"> earlier this year, Jenny Handley from the Gourmet Guide spoke to the chefs behind FYN, La Colombe and Wolfgat and shared some of their treasured recipes. After trying Chef James Gaag\u2019s lime and lemongrass sorbet for ourselves, we had to share it so you, too, could have a little piece of La Colombe at home. Enjoy!<\/span><\/p>\n<p>&nbsp;<\/p>\n<h3><span style=\"font-weight: 600;\">Ingredients<\/span><\/h3>\n<p><b>Lime wedges<\/b><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">12 limes<\/span><\/li>\n<\/ul>\n<p><b>Sorbet<\/b><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">20g sugar\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">2g stabiliser<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">140g sugar\u00a0\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">160g glucose\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">120g lime juice<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">8g lime zest\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">700g water<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">5 sticks lemongrass\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">3 leaves gelatine\u00a0<\/span><\/li>\n<\/ul>\n<h2><\/h2>\n<h3><span style=\"font-weight: 600;\">Method<\/span><\/h3>\n<p><b>Prepare the limes:\u00a0<\/b><\/p>\n<ol>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Wash and dry the limes, then cut them in half lengthways.\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Scoop out lime segments and set aside for later. (The lime segments can be squeezed and strained for the sorbet mixture.)<\/span><\/li>\n<\/ol>\n<p><b>Make the sorbet:<\/b><\/p>\n<ol>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Mix the first 20g of sugar with the stabiliser and set aside.\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Combine the remaining 140g sugar with the glucose, lime juice, lime zest, water and lemongrass sticks and bring to the boil. (If your limes do not yield enough juice, you can make up the difference with freshly squeezed lemon juice.)<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Once boiling, take the flavoured syrup off the heat, cover with cling wrap and allow to infuse for 30 minutes.\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">After 30 minutes, heat the syrup mixture again. While it is heating, add the gelatine leaves to a bowl of cool water and allow them to soak until just softened. Using your hands, squeeze out all the water from the gelatine and add it to the pot of syrup, together with the sugar and stabiliser mixture. Allow the syrup to come to the boil again and cook out the stabiliser.\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Strain the mixture through a fine sieve, cover it and allow it to rest in the fridge for 8 hours.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Once rested, churn the mixture in an ice-cream maker.<\/span><\/li>\n<\/ol>\n<p><b>To assemble:\u00a0<\/b><\/p>\n<ol>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Fill the empty lime halves with sorbet and, placing them carefully on a tray, cover and freeze them for 6 hours.\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Once ready to serve, slice each lime in half again to form wedges and serve.<\/span><\/li>\n<\/ol>\n<p><b>Serves 12<\/b><\/p>\n<blockquote><p><strong>For the stabiliser, we recommend the Health Connection Guar Gum Powder which can be bought at your local health store or supermarket.<\/strong><\/p><\/blockquote>\n<p>If having a piece of La Colombe at home simply isn&#8217;t enough for you, book a table online (or via our app) and enjoy their full French-meets-Asian fine dining experience for yourself.<\/p>\n<a href='https:\/\/www.dineplan.com\/restaurants\/la-colombe-at-silvermist' class='small-button smallblueshort_code' target=\"_blank\">Book Now<\/a>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>As the lime season draws to an end, we\u2019re enjoying the last of the season\u2019s bounty with a recipe that nods to the arrival of warmer weather and longer days. <\/p>\n","protected":false},"author":5,"featured_media":2021,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","content-type":"","footnotes":""},"categories":[840,280],"tags":[757,768,803,838],"class_list":["post-2020","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-partner-content","category-recipes","tag-gourmet-guide","tag-chefs","tag-recipes","tag-partner-content"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>In the limelight: La Colombe&#039;s zesty and fragrant springtime sorbet | Dineplan Blog<\/title>\n<meta name=\"description\" content=\"As the lime season draws to an end, we\u2019re enjoying the last of the season\u2019s bounty with a recipe from the kitchen of La Colombe.\" \/>\n<meta name=\"robots\" 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