Ingredients of Lemon Sherbet Recipe
½ cup of sugar
½ cup of water
½ cup of white wine
½ cup of natural lemon juice
2 teaspoons of thin grated lemon peels
1 egg white
Mango and Coconut Soup
1½ kg. of mangoes, peeled and diced
1/3 of a cup of fresh orange juice
¾ of a cup of water
¼ of a cup of gingered wine
2 cups of frozen coconut milk
Dessert Preparation
- Sherbet: Place the sugar, water and wine in a small pot and place it in a pot at low flame till it dissolves. When it boils lower the flame and cook with out the lid for 5 minutes. Withdraw the syrup and let it cool off.
- Add the juice and the grated lemon peels to the syrup pass to a metallic mold and freeze till its firm. Take out and place in a small pot, then whip up it up for a few seconds. Whip the egg white till it creams up then mix with sherbet with slow circular movements. Return to mold, cover and freeze till it hardens.
- Soup: Blend the mango: add the orange juice, water and gingered wine. Blend for 3 more seconds and place in the refrigerator. Mix the coconut milk with the soup, and then divide it between 6 soup bowls and place sherbet balls in them.
6 servings
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