I saw this simple Sorbet, on an Australian Cooking Programme, with Justine Schofield
She was a MasterChef Finalist, in Series One
She actually made this with frozen Raspberries, or you could use fresh in season
So so simple
I just had to make it
After a wonderful celebration lunch, that we held at home last week.
I found a couple of punnets of leftover Strawberries, in the bottom of my fridge.
Just to the point of going off.
Oops
One bonus of that, is, they were really sweet
What a great way to use them up, perfect for the kids dinner tonight.
So I made Sorbet
No need for ice cream machine
Just a food processor or blender and a freezer
100 gms caster sugar
100 mls water
2-3 drops lemon juice
Dissolve over med heat
Bring to slow simmer and
Bubble away for about 5 minutes
Just to reduce a little
Cool
600 gms raspberries/strawberries
If using strawberries remove stalks
Pop into food processor
Blitz till fine purée
Strain through a sieve into a bowl
To get out the seeds
Add sugar syrup
Back into food processor
Blitz again till smooth
In to a tray and freeze
Remove from freezer
Break up and back into food processor
Separate out 1 egg white
Start processor and add egg white to raspberry ice
straight away
Blitz till smooth
This took about 2-3 minutes
Every so often scrape down the sides till homogenised
Into plastic container with lid
Refreeze then it’s ready to eat
Going to serve it with Little tarts, filled with Chocolate Ganache
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