sorbet with fruit chips
sorbetto con frutta croccante
TOTAL TIME: 60 minutes plus freezing
MAKES: 4 servings
The optional egg white helps to stabilize, emulsify and preserve the texture of the sorbet if you are going to keep it in your freezer for a few days.
3/4 cup water
1 quart chilled fresh orange juice
1 large egg white, preferably fresh and organic or local (optional)
1/2 Gala apple
1/2 firm-ripe Bartlett or Bosc pear
In a small saucepan, whisk together the sugar and water. Bring to a boil, whisking to dissolve the sugar. Transfer to a bowl and chill the syrup until cold, about 1 hour.
1/ 16 inch thick. Arrange slices on prepared baking sheet. Bake slices in middle of oven until golden and beginning to crisp,
1 1/4 to 1 1/2 hours. Immediately peel fruit chips off parchment and cool on wire racks.
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