Orange sorbet

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Soak gelatine in cold water. Wash 1 orange thoroughly, finely grate the peel. Peel 2 oranges so that the white skin is completely removed. Remove the flesh between the parting skins and dice coarsely. Squeeze the juice out of the parting skins. Cut 3 oranges in half, squeeze and pour into the remaining juice.

2. 2

   Fill up the juice to 250 ml with water if necessary. Simmer juice and sugar in a pot until the sugar is dissolved, remove from heat and allow to cool. Squeeze the gelatine, dissolve in the still warm orange juice and let it cool down further. Finely puree the lemon juice, orange juice, zest and pulp for about 3 minutes. Beat the egg whites and salt until stiff, then carefully fold into the puree, which should be warm to the touch at most. Freeze the sorbet mixture in an ice-cream maker or put it in a flat, freezer-proof mould and freeze for 3-4 hours, stirring frequently

3. 3

   Wait 3-4 hours. Per bullet about 460 kJ, 110 kcal. E 2 g, F 0 g, KH 26 g