Coupe Glacée Recipe
+ chocolat blanc + sorbet citron + crumble d'avoine
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Ingredients
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Base
Method
Preparation
- 1
Melt the White Chocolate
In a heatproof bowl, melt the white chocolate over a pot of simmering water, stirring until smooth. Once melted, remove from heat and let it cool slightly.
- 2
Prepare the Crumble
In a mixing bowl, combine oats, butter, brown sugar, and a pinch of salt. Mix until crumbly. Spread the mixture on a baking sheet and bake at 180°C (350°F) for about 10-15 minutes or until golden brown. Let it cool.
- 3
Assemble the Coupe Glacée
In a serving glass or bowl, layer the lemon sorbet at the bottom, drizzle with the melted white chocolate, and top with the oat crumble. Optionally, you can add a few more drizzles of white chocolate on top for decoration.