Blood Orange Sorbet in Hippen

For the pancakes: Let clarified butter melt, cool a little and stir with flour, sugar, egg whites and the spices. Leave to cool for one hour. Spread 2 dough circles (10 cm ø) per unit in portions on a baking tray lined with parchment paper. Bake in heated oven at 175 °C for 8-10 min until golden brown. Immediately after baking, place the puffs over inverted small cups and press gently until smooth.

For the sorbet, squeeze the blood oranges and lemon and mix with sugar syrup. Pour into ice cream maker and freeze etrwa 30 min. Or: put liquid in a shallow baking dish in the freezer for at least 4 hours. Stir repeatedly with a fork. Peel remaining orange so thickly that the white skin is also removed. Cut orange fillets from the partitions. Arrange the sorbet with the orange fillets in the hips.

Use the dough to make small (!) dots on the parchment paper, spread very thinly with a spoon and bake until really brown – not light! – Bake until very crispy, which can be folded into a semicircle when hot. Fine with ice cream.

Tip: Always use aromatic spices to enhance your dishes!

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