Pear sorbet

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Soak gelatine in cold water. Simmer apple juice, sugar and fruit spread in a pot until everything is completely dissolved, remove from heat and allow to cool. Squeeze the gelatine, dissolve in the still warm juice mixture and allow to cool further. Wash and quarter the pears.

2. 2

   Cut out the core, cut the flesh into pieces. Finely puree the juice mixture, pear pieces and lemon juice 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 410 kJ, 100 kcal. E 1 g, F 0 g, KH 24 g