Cherimoya sorbet on exotic fruits and as cocktail

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Put 100 g sugar and 100 ml water in a small pot and simmer until the sugar has dissolved. Let the sugar syrup cool down. Cut the cherimoya in half, remove the flesh from the skin and pass through a sieve

2. 2

   Mix fruit pulp, sugar syrup and lemon juice. Beat the egg whites until stiff and fold into the purée. Place the puree in a metal bowl in the freezer for 3-4 hours. Stir at intervals of approx. 15 minutes with the cutting stick

3. 3

   Meanwhile peel the mango and cut it from the stone. Peel the pineapple. Finely dice the flesh and marinate with 2 tablespoons of sugar. Crumble the biscuits finely. Arrange 1 ball of sorbet and 1 ball of fruit cubes. Sprinkle with cookie crumbs and decorate with mint. Fill the rest of the sorbet in glasses with sparkling wine

4. 4

   waiting time approx. 2 1/2 hours

Nutrition Facts

KCAL
260 kcal

CARBS
60 g

FATS
1 g

PROTEINS
2 g