Preparation time: 20 minutes
Ingredients for 8 people
2 dl of pomegranate juice
1 dl orange liqueur
1 bottle of Champagne
Pomegranate kernels
500 gr of strawberries
10 tablespoons of agave syrup
1 bunch of green asparagus
200 ml of apple juice
200 gr of goat cheese
STEP 1
Mix pomegranate juice with liqueur in a carafe orange and divide them into 8 flutes.
STEP 2
Fill the Champagne glasses and complete with pomegranate grains as decoration.
STEP 3
Insert the glasses in the blast chiller with the function of cooling drinks for about twenty minutes so as to serve them well cold.
STEP 4
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.
STEP 5
Freeze the smoothie for about an hour and a half, stirring with a fork every 15-20 minutes, to obtain a granular compound.
STEP 6
Cut the asparagus into pieces and sauté quickly in a pan with a little olive oil and a pinch of salt and pepper.
STEP 7
Keep them al dente and cool immediately in the blast chiller with the function of blast chilling for about 20 minutes.
STEP 8
Serve the strawberry sorbet with the sautéed asparagus and some goat cheese cubes.