Baerii Caviare on apple sorbet and white chokolate

10 settings

Apple Sorbet
250 grammes sugar
250 grammes water
25 grammes glucose

500 grammes Elstar-apples without skin and center (alternatively good apples of the season)
a little lemon juice

100 grammes white chocolate

60 grammes Baerii caviare

Procedure
Sugar, water and glucose is brought to boil and cooled. Blend the sorbet pickle and the apples together and taste it with the lemon juice.

Then put it all in the ice machine and make it into a proper consistency.

In serving the apple sorbet is placed on a little, finely shredded/cut white chocolate topped with 6 grammes of caviare per person.