Giancarlo Polenghi's recepies
Lemon sorbet and caramelised oranges
2 teaspoons brown sugar
one tablespoon of potato starch
Polenghi lemon sorbet
Wash an untreated orange and cut into wedges without peeling. Place the wedges on baking paper, sprinkle with honey and a few cloves. Cook under the grill in the oven for about 10 minutes, turning them 5 minutes.
Squeeze 3 oranges, place the juice in a saucepan, add 2 teaspoons of sugar, a tablespoon of starch, stir and cook over medium heat until the sauce becomes thick. Take of the heat and leave to cool. Divide the sauce into cups, add the Polenghi lemon sorbet and garnish with the orange slices.
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