Saturday, 30 October 2010

Passionfruit Sorbet

A good sorbet should be tarte, smooth and ice cold! With the citrus and sweetness of the passionfruit, this sorbet is one of my absolute favourites. A small scoop is all that's needed.

Top tip: The wrinklier the skin of the passionfruit, the sweeter the fruit is inside.

Serves 6


Passionfruit - 10
Orange Juice (smooth, fresh) - 50mls
Egg White - 1
Caster Sugar - 150g

1. Scoop out the edible fleshy part of the passionfruit and place in a bowl. Discard the skins (unless you want to serve the sorbet in the skins!).

2. Place the orange juice and caster sugar in a small pan. Heat until the sugar has dissolved and a syrup is formed.

3. Place the syrup and passionfruit into a food processor and whizz until smooth. Pass the mixture through a fine sieve, removing any seeds and lumps of flesh.

4. Beat the egg white until stiff, and fold into the passionfruit mixture.

5. Place in the freezer for roughly 6 hours. After this time, re-process the mixture in your food processor. This removes any ice crystals that have formed. Return to the freezer for a further 6 hours. Repeat at least twice more, to make a smooth sorbet. (This process can be replaced by using an ice-cream maker, or liquid nitrogen if you're Heston Blumenthal!)

6. Just before serving, lightly mash with a fork.

Serve in a ramekin, or in a passionfruit skin. This sorbet goes really well with my White Chocolate Mousse and a Gold & Chocolate Truffle.

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