Sorbet

Molecular sorbets are characterized by a silky structure and a new taste of a familiar product. And prepared as follows: fresh juice is added dry ice, then the mixture was thoroughly stirred until complete dissolution of ice in the juice. The secret is that at a temperature of -72 C changes the molecular structure of the substance (in this case — juice) and instead of the liquid obtained mousse with a creamy texture. This dish is not only unusual, but also saves time: the preparation of sorbet will take only three minutes.