Wednesday, April 22, 2009

Orange sorbet with Flo Braker's Pain d'amande Cookies

To make the sorbet you’ll need

6 dl. fresh squished orange juice (I used 8 oranges, but it depends on the size of the fruit)
1 dl. lemon juice (I used two small lemons)
(orange and lemon zest, make sure you buy organic fruits)
200 g. sugar
250 ml. water
1 egg white
40 g. confectioner’s sugar

Heat sugar and water on medium high heat just to a boil, stirring until the sugar has dissolved. Remove from heat. Add zest and leave to cool. Stir in orange and lemon juice. Pour the mixture into your ice cream maker and churn for about 40 minutes.

In the meantime using your electric mixer make a small amount of meringue by mixing the egg white and confectioner’s sugar. Fold the meringue into the half frozen sorbet and transfer the sorbet into containers and put them in your freezer for at least 4 hours.

It shouldn’t be necessary but to make sure you get a smooth, fine-textured sorbet, you might remove the containers from the freezer to stir with a fork once or twice during freezing.

With the sorbet I served Flo Braker's Pain d'amande Cookies.

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