Lindemans

Our recipes and cocktails

Variation of cherry, espuma with Lindemans Kriek

Variation of cherry, espuma with Lindemans Kriek

Method

Conflit of cherry

Preparation

Heat the cherry puree with the glucose. Add the pectin/sugar mix. Reduce, add the lemon juice and cool down. Blend before use. 

Cherry sorbet

Preparation

Heat all the ingredients, adding the stabiliser and kirsch at the end. Place in a Pacojet (a type of ice cream maker) and store in the freezer. Use the Pacojet to grind the mixture. 

Espuma with Lindemans Kriek

Preparation

Boil the water with the sugar for 3 minutes. Add the (steeped and squeezed) gelatine leaves and the Lindemans Kriek. Pour into a foam gun, add two cartridges and store in the fridge. 

Fruit meringue with cherry

Preparation

Mix the sugar with the egg yolk powder. Add the juice - it should be lukewarm. Beat for 8 minutes using a whisk. Add the powdered sugar, arrange on baking paper and dry in a dehydrator. 

Garnish

Preparation

Arrange a small portion of cherry con t on a plate or at the bottom of a glass. Add several preserved cherries and a scoop of cherry sorbet. Add the espuma with Lindemans Kriek and nish with akes of meringue and a few leaves of mint.