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SORBET A L’ORANGE
200 g de sucre, 300ml d’eau, 400 ml de jus d’orange.
 Mélangez l’eau et le sucre dans une casserole et portez à ébullition.
 Laissez le sirop refroidir à température ambiante.
 Versez le jus d’orange en remuant et placez la préparation dans le réfrigérateur pour qu’elle
refroidisse (minimum 12 heures).
Variantes :
 On peut utiliser du jus de citron ou de pamplemousse ou des kiwis en purée (dans ce cas, ajoutez
une cuillère à soupe de jus de citron).
PRÉPARATION DE BASE (IDEM A.)
A. Préparation de base
500 ml de lait, 4 jaunes d’œuf, 1 cuillère à café (8 g) de farine de maïs, 100 g de sucre.
 Portez le lait à ébullition dans une casserole.
 Battez les jaunes d’œufs, le sucre et la farine dans un bol jusqu’à ce que le mélange soit pratiquement
blanc.
 Versez le lait chaud sans cesser de remuer.
 Mettez dans la casserole et chauffez jusqu’à épaississement léger sans porter à ébullition.
 Laissez refroidir et mettez au réfrigérateur (minium 12 heures).
B. On peut ajouter à cette préparation de base :
- 3 bananes réduites en purée (environ 350 g)
- 100 g d’amandes grillées
- 100 g de noisettes brisées
- 120 g de vermicelles ou de pépites de chocolat.
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