The Tea Time Treat for this first month of 2014 is hosted for the very first time by Jane fromThe Hedge Combers, and she has selected the theme of EGGs. I have been very much in doubt, what I should make for this month´s virtual tea time table having egg inside !!!! Should it be a citrus curd of some kind or a muffin or citrus cake thing or .... ??? After some serious thinking I decided, that I would make a sorbet !!!
I can more or less see you on the other side of the screen thinking, what does sorbet have in common with EGG !!! Well, in order to get whipability in a sorbet you need protein, and as a sorbet does not contain any dairy ingredients, which can provide such protein, the trick is to use egg white as protein source. I have been getting this advise from some good work colleagues, which are to be counted among the world leading experts within ice cream.
|Where is my part of the sorbet ?|
As starting point for this pear sorbet I used this recipe on apple sorbet. Making this pear sorbet also nailed another point on my blogging agenda creating a new ice cream/sorbet every month :-)
While I was freezing the pear sorbet, my garden lion Hannibal found a free space for him to occupy in the box, where the ice cream machine normally has it´s home, when it is not busy freezing ice cream.
The Tea Time Table is a monthly blogging event managed Karen from Lavender and Lovage and Jane from The Hedge Combers.
- 400 g pear - cored, peeled and cut into boat shape
- 225 g water
- 110 g sugar
- 1 organic lemon - juice and zest
- 1½ egg white - whipped
- Boil the pear pieces and 100 g water together, until the pear pieces have cooked out.
- Blend the entire pear mass together.
- Add lemon juice and lemon zest into the pear mass.
- Cook up pear mass together with the rest pf the water and all of the sugar.
- Cold down this pear mix for min 4 hours or night over in the refrigerator.
- Whip the egg white into foam.
- Stir the pear mass and whipped egg white gentle together, before it in the ice cream machine.
- Run the pear mix on the ice cream machine for 30 minutes.
- Place the pear sorbet in the freezer.
Really? Egg whites? How come I didn't know this was how sorbet was made?! Being intolerant of dairy, I really should have been in the know on this!ReplyDelete
Thank you for linking up to Tea Time Treats and educating me on such important matters :)
Hi Janie, you are using egg white for home-made sorbet. In industrial sorbet you have other types of food ingredients to work with for whipability, delayed melt down and texture adjustment. If dairy is added into a sorbet mass, it is referred to as a sherbet instead of.Delete