"To all at the Walnut Grove, thank you so much for a wonderful week. To Benedict who gets so passionate when talking about food, wishing you all the best in your new adventure in Vancouver. To Freya with the big bubbly smile thanks for making us feel so welcome. To Maynard, I will never look at a piece of chervil again without remembering this week. I'm going home to practice!
Wishing you continued success."
Cath Curran
Dublin
September 2015
Walnut Grove Recipes
Apple and Calvados Sorbet
Makes aprox 700ml
- 600ml apple juice
- 200ml water
- 200g caster sugar
- 75ml Calvados
- juice of 1 lemon
Method
Bring water & apple juice to boil stir in sugar until dissolved and simmer for 1 minute.
Leave to cool and transfer to an ice cream machine. Churn until a soft and icy texture, then transfer to a solid plastic container, seal and freeze. Alternatively, freeze the mixture in a shallow container, beating 2 or 3 times during freezing.
To serve remove from freezer 10 mins before you are ready to use it
Serving Suggestions
Can obviously be used as a sorbet course, or incorporated into a dessert. Lovely and refreshing with fresh melon..Advanced Preparation
Can be made a few days in advance. Sorbets with alcohol in them tend to melt more quickly and refreeze harder so avoid taking it out of the freezer then refreezing too many times.
Cooking courses and gourmet vacations available at
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