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Strawberry Sorbet Ingredients:75g strawberries, washed and hulled 250g caster sugar 250mls water 1 egg white 2 tsp balsamic vinegar Dean's Shortbread to serve (optional) Method:Start by placing the sugar and water in a saucepan and bring gently to the boil. Simmer for four minutes then leave to cool. Place the prepared strawberries in a food processor and puree until smooth. Pass the puree through a sieve to remove the seeds, then discard. Combine the cooled sugar syrup with the strawberry puree and balsamic vinegar, mix well. Pour into a lidded plastic container, and freeze until nearly set. Remove from the freezer and tip the semi-frozen sorbet back into the food processor, along with the egg white. Process to form a soft slush consistency. Return the sorbet to the lidded container and place in the freezer until frozen or until required. Remove from the freezer just before serving. Scoop into dessert glasses and serve with a little fruit coulis and some Dean's shortbread.deans.co.uk/recipes ................
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