Tangerine Sorbet
Having used an egg yolk to glaze the brioche (and yes, they were very good! Very authentic and took me back to France...), I needed to use the white that was left. I did meringues last week, so wanted to try something else.
Sitting in the fruit bowl were 4 tangerines, that could do with eating. I decided on using them for a pudding, then, having toyed with the idea of ice-cream (Nigella has a great orange ice cream recipe), I eventually settled on sorbet. It would go nicely with the curry I had planned to cook too. I remember eating sorbet in a curry house many years ago. They came packed into an orange shape container - was it a real orange? - and were a welcome desert after the heat of the curry!
I haven't made sorbet before, so a quick look at my Good Housekeeping bible, gave me the basics. I needed a sugar syrup and then could add what I wanted to.
Tangerine sorbet
4 oz granulated sugar
1/2 pint water
4 tangerines - pared zest of two, and juice of all four.
1 egg white, whisked until a peak forms.
Heat the sugar and water, until the sugar dissolves.
Add the parings and simmer for 10 mins.
Leave to cool completely.
Once cool, add the orange juice, then strain through a sieve into a freezable container.
Freeze for 3 hours.
Once almost frozen prepare the next step by whisking the egg white.
Take out the sugar mix and break up with a fork.
Fold in the egg white until completely incorporated.
Place back in the freezer for 4 hours +
Before serving, put the sorbet in the fridge for 30-40 mins. This will allow you to scoop it out without breaking the spoon!
Fresh, tasty and perfect for after curry :-) Will be experimenting with other flavours very soon!
Sitting in the fruit bowl were 4 tangerines, that could do with eating. I decided on using them for a pudding, then, having toyed with the idea of ice-cream (Nigella has a great orange ice cream recipe), I eventually settled on sorbet. It would go nicely with the curry I had planned to cook too. I remember eating sorbet in a curry house many years ago. They came packed into an orange shape container - was it a real orange? - and were a welcome desert after the heat of the curry!
I haven't made sorbet before, so a quick look at my Good Housekeeping bible, gave me the basics. I needed a sugar syrup and then could add what I wanted to.
Tangerine sorbet
4 oz granulated sugar
1/2 pint water
4 tangerines - pared zest of two, and juice of all four.
1 egg white, whisked until a peak forms.
Heat the sugar and water, until the sugar dissolves.
Add the parings and simmer for 10 mins.
Leave to cool completely.
Once cool, add the orange juice, then strain through a sieve into a freezable container.
Freeze for 3 hours.
Once almost frozen prepare the next step by whisking the egg white.
Take out the sugar mix and break up with a fork.
Fold in the egg white until completely incorporated.
Place back in the freezer for 4 hours +
Before serving, put the sorbet in the fridge for 30-40 mins. This will allow you to scoop it out without breaking the spoon!
Fresh, tasty and perfect for after curry :-) Will be experimenting with other flavours very soon!
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