Cherimoya – Sorbet
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 cherimoya (s), be sure to use ripe ones
- 150 g suar syrup
- 1 sheet gelatin
- 1 lemon (s), organic
- 1 teaspoon, leveled spice mixture Vadouvan
Print Recipe
Pin Recipe Instructions
- Boil a sugar syrup from the same amount of sugar and water and allow to cool.
- Roast the Vadouvan dry in a pan and then chop very finely.
- Peel the cherimoyas and uncoil the stones. Finely grate the lemon and squeeze out the juice.
- Puree the pulp with the lemon juice. Add the abrasion and the vadouvan.
- Soak the gelatine in cold water and squeeze it out well. Dissolve in a little sugar syrup. Pour this mixture into the remaining sugar syrup and stir everything into the fruit puree.
- Freeze the mass in an ice cream maker.
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