Side Pannel
Minneola Sorbet
Ingredients List
- 8 Outspan Minneola oranges
- 200 g Sugar
- 1 Egg white
- Fresh mint leaves, to
- -decorate
- Cantuccini biscuits, to
- -serve
Directions
1. Using a zester, pare the rind of four Minneolas and set aside. Place the
juice of eight Minneolas in a measuring jug and make up to 600ml with
water.
2. In a saucepan, gently heat 200ml of the juice mixture with the sugar.
Bring to the boil, then remove from heat and mix with the remaining juice
mixture; refrigerate.
3. If using an ice-cream machine, whisk the egg white until soft peaks
form, then fold it into chilled juice mixture and process until frozen. (If
freezing conventionally, freeze juice mixture in a container for about 45
minutes or until freezing at the edges. Whisk the egg white until soft
peaks form, whisk into the juice mixture, then freeze for 1 hour. Whisk
again, then freeze until solid. Remove from freezer 15minutes before
serving.)
4. Decorate sorbet with zested rind and mint leaves; serve with cantuccini
biscuits.
juice of eight Minneolas in a measuring jug and make up to 600ml with
water.
2. In a saucepan, gently heat 200ml of the juice mixture with the sugar.
Bring to the boil, then remove from heat and mix with the remaining juice
mixture; refrigerate.
3. If using an ice-cream machine, whisk the egg white until soft peaks
form, then fold it into chilled juice mixture and process until frozen. (If
freezing conventionally, freeze juice mixture in a container for about 45
minutes or until freezing at the edges. Whisk the egg white until soft
peaks form, whisk into the juice mixture, then freeze for 1 hour. Whisk
again, then freeze until solid. Remove from freezer 15minutes before
serving.)
4. Decorate sorbet with zested rind and mint leaves; serve with cantuccini
biscuits.
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