Desserts

 
1. Sorbet based on Bios Kriek.
 
Ingredients:
75 cl Bios Kriek, 20 cl mineral water, juice of 1 lime, 150 g egg white, pinch of salt.
 
Recipe:
Combine the water, lime juice and sugar in a pan and bring to a boil. Let the mixture thicken for 5 minutes on a low flame until it becomes syrupy. Then add the Bios Kriek while stirring constantly and allow it to cool. Gently whisk the egg white and pinch of salt and continue whisking while adding the syrup with the Kriek beer. Place in an icemaker to stiffen. Then enjoy!
 

 
2. Crème Brûlée with Bornem Dubbel.
 
Ingredients:
15 cl Bornem Dubbel, 40 cl milk, 4 egg yolks, 200 g granulated sugar, 1 tablespoon cornstarch, 1 cinnamon stick, a little sunflower oil.
 
Recipe:
Combine 140 g sugar with the 4 egg yolks in a pan and whisk until foamy. Then add the cornstarch, milk, cinnamon and the Bornem Dubbel. Heat slowly while stirring constantly until the cream thickens. Remove from heat and remove the cinnamon stick. Spoon into dessert plates and allow to cool. Sprinkle the remaining sugar on the plates before serving. Place under a hot grill until the sugar caramelizes.
 
Serve and pour a refreshing Bornem Dubbel. Delicious!