|Preparation||Start to finish|
|1 min.||1 min.|
|1||To improve this technique, it is necessary to ask a chemist, and who better than Herve THIS on the subject. He explains that it's the Vitamin C in the lemon juice which prevents the fruit from browning, and not its acidity. So to prevent fruit from browning at all it suffices to add a pinch of Vitamine C.
See the difference in the photo: Two glasses containing mashed pears and lemon juice, mixed for a sorbet 5 minutes ago.
Right-hand glass contains a pinch of vitamin C...
For : 0.14 €
|Vitamin C: You can get more informations, or check-out other recipes which use it, for example: Pesto, Pear charlotte, Avocado and smoked salmon terrine , Verrine of avocado mousse and crab, Guacamole, ... [All]|
Sign up to receive the latest recipes (next batch due to be sent on 2018-11-25)