Apple sorbet

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Soak gelatine in cold water. Simmer apple juice and sugar in a pot until the sugar has dissolved, remove from heat and allow to cool. Squeeze the gelatine, dissolve in the still warm juice and let it cool down further. Wash and quarter the apples.

2. 2

   Cut out the core and cut the fruit flesh into pieces. Finely puree the juice, apple pieces and lemon juice for about 3 minutes. Beat the egg white and salt until stiff, then carefully fold into the puree, which should be warm to the touch at most. Freeze the sorbet mass in an ice-cream maker or put it in a flat, freezer suitable form and freeze for 3-4 hours, stirring frequently

3. 3

   Wait 3-4 hours. Per bullet about 460 kJ, 110 kcal. E 1 g, F 0 g, KH 26 g