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