Apple and Tamarillo Sherbet RecipeOrigin: Britain Period: Modern |
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American-style sherbets are very similar to sorbets in that they are basically frozen fruit juices, however sherbets tend to either have milk added before freezing or contain gelatine and this gives the product an extra creaminess. The tamarillo is the wonder food of the moment. This is the fruit of Solanum betaceum a small shrub in the solonacacea (deadly nightshade) family (related to capsicums, potatoes, tomatoes and aubergines). The shrubs are very fruitful and bear fruit in clusters. A single tree in a pot can, over the three month fruiting period, produce more fruit than a single family can consume, so making preserves from the excess fruit is essential. They originate in South America, but with care and if brought indoors in the winter they will survive and bear fruit even in Northern climes. They are grown commercially in New Zealand and Portugal. Ingredients:
600g apples 
Apple and Tamarillo Sherbet Preparation:Method:Roughly chop the apples and add to a pan along with the tamarillos and 1l water. Bring the mixture to a boil and cook until soft. Take off the heat, allow to cool then purée by passing through a sieve. Return to a pan, add the fruit juice and sugar and 1l water. Heat gently until the sugar dissolves then take off the heat and allow to cool completely. Meanwhile, add the egg yolk to a clean and dry bowl and beat until stiff. Once the apple and tamarillo mixture is cold beat well then pour the resultant mixture into the bowl of an ice cream machine and churn according to the manufacturer's instructions. When the mixture has reached the consistency of powdered snow fold-in the beaten egg white and continue freezing until ready. |
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