… by Nicolas Boussin, Gastronomy Ambassador
After winning numerous awards and distinctions including Meilleur Ouvrier de France Pâtissier (Best Pastry Chef in France 2000), and world pastry Vice-Champion (2002), Nicolas Boussin joined Société des Produits Marnier-Lapostolle in 2003 as Gastronomy Ambassador.
Since then, he has been creating new recipes as well as travelling throughout the world to promote the use of the famous liqueur in gastronomy.
The day before
Sprinkle the crêpe with the sugar/lime/salt mixture and press gently so that it sticks. Cut the crêpe into 6 triangles and let dry on a sheet of aluminium foil overnight.
Cocktail
Place all of the cocktail ingredients plus a few ice cubes in a shaker. Shake and keep chilled.
Place 100 g of melon balls in each glass. Pour in the Grand Margarita cocktail. Carefully top with a ball of sorbet. Make an incision in the ball with the tip of a knife and insert a crêpe triangle.
Serve immediately.
20 mn
challenging
for 6 Margarita style glasses
Lime sorbet balls
- 6 scoops lime sorbet
- 150 g white chocolate
- 60 ml oil
- 90 g sugar combined with the finely grated zest of 1 lime and 5 g salt
- 6 forks or wooden skewers
Grand Margarita cocktail
- 30 ml tequila
- 20 ml lime juice
- 90 ml GRAND MARNIER® Cordon Rouge liqueur
- 40 ml orange juice
Garnish
- 600 g honeydew or watermelon balls made using a melon baller 1 crêpe cut into 6 triangles the remaining sugar/lime/salt mixture
