Apricot Sorbet RecipeOrigin: Britain Period: Traditional |
Ingredients:
2 eggs, separated 
Apricot Sorbet Preparation:Method:Beat the egg whites in a clean and dry bowl until stiff. Then, whilst whisking constantly, gradually add in the half the sugar, whisking until stiff again. Carefully fold in the remaining sugar then set aside. In a separate bowl combine the apricot purée, egg yolks, nutmeg and cream. Whisk thoroughly to combine then carefully fold this mixture into the egg whites. Immediately pour into a plastic box or container suitable for the freezer and freeze for between 3 and 4 hours, or until firm. |
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