Preparation time: 20 minutes
Ingredients for 8 people
2 dl of pomegranate juice
1 dl orange liqueur
1 bottle of Champagne
500 gr of strawberries
10 tablespoons of agave syrup
1 bunch of green asparagus
200 ml of apple juice
200 gr of goat cheese
Mix pomegranate juice with liqueur in a carafe orange and divide them into 8 flutes.
Fill the Champagne glasses and complete with pomegranate grains as decoration.
Insert the glasses in the blast chiller with the function of cooling drinks for about twenty minutes so as to serve them well cold.
Blend the strawberries with agave syrup and apple juice; pour the mixture into a container and insert it into the blast chiller pre-cooled with the function of shock freezing.
Freeze the smoothie for about an hour and a half, stirring with a fork every 15-20 minutes, to obtain a granular compound.
Cut the asparagus into pieces and sauté quickly in a pan with a little olive oil and a pinch of salt and pepper.
Keep them al dente and cool immediately in the blast chiller with the function of blast chilling for about 20 minutes.
Serve the strawberry sorbet with the sautéed asparagus and some goat cheese cubes.