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Ingredients for Raspberry sherbet
- Raspberry - 450 g
- Gelatin - 1 tbsp
- Water - 175 ml
- Lemon juice - 2 tsp.
- Lemon peel - 1 tbsp
- Sugar - 2 tbsp
- Egg white - 1 piece
Step by step instruction of cooking Raspberry sherbet
Raspberries to sort, wash, using a blender to make puree.
RUB through a sieve to remove the seeds.
Gelatin dissolved in 3 tbsp water, leave to swell 5 minutes. To put the container on a water bath to completely dissolve the gelatin.
Add the remaining water (125 ml), lemon juice, malcontento zest, and raspberry puree, mix well, place in a container for freezing and place in freezer for 2 hours.
To get the sherbet, whisk, breaking up ice crystals. Egg whites beat with a mixer to foam, put in sherbet and mix. Put in the freezer for 1.5 hours.
The last time beat, sort of portion cups and leave in the freezer until the final freeze. I have is the molds - box of baby cheese.
Before being recommended for 20-30 minutes to rearrange the sherbet in the fridge (I have thawed a little longer). Putting on glasses, decorate with raspberries and mint.