Homemade peach sorbet
Ingredients
500g/1 lb. peeled and stoned peaches
The juice of 1 lemon
200ml water
150g/5.3 oz. sugar
1 teaspoon gelatine powder
2-3 tablespoons whipping cream
Swiss meringue
Preparation
1
In a saucepan over high heat, combine the water and sugar until a clear syrup forms, about 3-4 minutes.
2
In a small bowl, combine the gelatine powder with 2 tablespoons water. Heat about 10 seconds in the microwave to melt it.
3
Add to the syrup and mix well.
4
Pass the fruit through a sieve to make a pulp, and mix with the lemon juice.
5
Combine the fruit mix and syrup. Add the cream and mix well.
6
Pour into an ice cream machine and churn.
7
When the churning is almost done, fold in the Swiss meringue and transfer to a dish or Tupperware.
8
For the Swiss meringue:
9
1 egg white
10
50g/1.7 oz. caster sugar
11
A dash vanilla powder (optional)
12
Put a large pan of water on medium-high heat. In a bowl or smaller pan, add the egg white, sugar and vanilla.
13
Put the bowl/pan in the pan of hot water, and beat the egg white into soft peaks.
14
Remove from the hot water pan and keep beating until cooled.
15
Enjoy!
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About
Homemade peach sorbet
Yield:
makes 1L / 1 quart
Added:
Sunday, August 10, 2014 - 12:35pm
