Blood orange sorbet with caramelized fruits

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   For the sorbet, squeeze 8-9 blood oranges. Measure out 600 ml of juice. Boil up juice and 200 g sugar while stirring. Pour into a metal bowl. Leave to cool. Cover with cling film and freeze for at least 2 hours.

2. 2

   Beat egg whites until stiff. Stir the frozen sorbet mixture vigorously with a whisk. Fold in the beaten egg whites. Cover the egg mixture again and let it freeze for about 3 hours. Stir vigorously with a whisk every 20 minutes.

3. 3

   Peel the mango and cut the flesh into slices from the stone. Peel a blood orange so that the white skin is completely removed. Cut out the fillets between the parting skins. Squeeze the parting skins, collecting the juice.

4. 4

   Caramelise 75 g sugar until golden yellow. Deglaze with apple-mango juice and the expressed blood orange juice. Simmer while stirring until the caramel dissolves again. Swivel the mango and orange fillets in it for 1-2 minutes.

5. 5

   Shape the sorbet into balls with an ice-cream scoop. Serve with fruit and stock.