| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Dairy, Eggs |
|
Desserts, Fruit, Ice cream, Not sent, New |
4 |
Servings |
INGREDIENTS
| 8 |
|
Outspan Minneola oranges |
| 200 |
g |
Sugar |
| 1 |
|
Egg white |
|
|
Fresh mint leaves, to decorate |
|
|
Cantuccini biscuits, to serve |
INSTRUCTIONS
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.
NOTES : Prep time: 20 mins, plus freezing Recipe by: Good Housekeeping June
1997, Food Supplement Posted to MC-Recipe Digest V1 #635 by Kerry Erwin
<kerry@north.org> on Jun 04, 1997
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