BBQ
RECIPES
PLUM
SORBET
This
Plum Sorbet can be served alone, or as part of a fruit and cheese platter.
Choose from papaw, rock melon, mangoes, pears, and strawberries. Select,
perhaps, three favourite varieties of cheese. Serve with the Plum Sorbet
Note:
Dark plums give a much richer colour to the finished sorbet than the paler
varieties.
825
g dark plums (canned)
2
tablespoons lemon juice
3
egg whites
¾
cup water
1/3-cup
sugar, extra
1/4-cup
sugar
Drain
plums from can and reserve syrup.
Remove
seeds from plums, put roughly chopped plums and syrup into blender and blend
until smooth or beat well until smooth.
Push
plum mixture through sieve.
Put
sieved plum puree, water, sugar and lemon juice into saucepan and stir over a
low heat until the sugar has dissolved.
Bring
to boil then remove from heat immediately to allow becoming cold.
Pour
into deep 20cm (8 in.) cake tin.
Freeze
until partially set.
Beat
egg whites until soft peaks form, gradually adding extra sugar and beating
until the sugar has dissolved.
Using
fork, fold meringue through plum mixture.
Return
to freezer and freeze until firm, stirring occasionally with a fork.
6
Servings.
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