Vanilla sorbet


  • 500g of water
  • 150g glucose
  • 50g prosorbet
  • 2g agar-agar
  • 270g sugar water 1/1
  • 30g fresh vanilla pods - Planifolia Green
  • 15g pickled apple
  • Shiso Purple


  • Make the ice cream base from the first four ingredients by boiling it up and cooking well for the prosorbet.
  • Chop the vanilla pods as finely as possible and place in the paco pot
  • Fill the jar with the pickled apple and sugar water, stir well
  • Turn up the freeze and thaw, repeat this process 4 times.
  • Add the ice cream base to the whipped vanilla mass
  • Freeze and turn off for serving
  • Garnish with Shiso Purple

Recipe: Luc Kusters - Bolenius Amsterdam

Video: Luc Kusters X Planifolia Green Sorbet

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