blood orange sorbet on caramelized mango + blood orange

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Cut 8 blood oranges in half, squeeze juice (should yield about 600 ml juice). Bring the juice and 200 g sugar to the boil while stirring. Let cool down. Pour juice into a metal bowl, place in the freezer and freeze for about 1 hour. Beat egg white until stiff.

2. 2

   Stir the frozen mixture with the whisk of the hand mixer, fold in the beaten egg white. Leave to freeze for approx. 3 hours, stirring occasionally. Cut the mango from the stone, peel. Cut the flesh into thin slices. Peel 1 blood orange so that the white skin is completely removed. Remove the fillets with a sharp knife between the parting skins. Slowly caramelise 75 g sugar in a large pan. Add mango and orange fillets, deglaze with juice and simmer for about 2 minutes. Arrange fruit in bowls, form 4 ice cream scoops (makes 10 scoops in total; use the rest later) and arrange on top.

3. 3

   Peel 1 blood orange so that the white skin is completely removed. Remove the fillets with a sharp knife between the parting skins. Slowly caramelise 75 g sugar in a large pan. Add mango and orange fillets, deglaze with juice and simmer for about 2 minutes. Arrange fruit in bowls, form 4 ice cream scoops (makes 10 scoops in total; use the rest later) and arrange on top. Decorate with mint

4. 4

   waiting time approx. 4 1/2 hours

Nutrition Facts

KCAL
240 kcal

CARBS
56 g

FATS
1 g

PROTEINS
2 g