Thursday, February 23, 2012

Allergy free pear and ginger sorbet recipe

  • 1 cup caster sugar
  • 3 tsp Orgran No Egg whisked with ¼ cup water
  • 1/2 litre water
  • 6 pears
  • 2 tsp ginger powder

  • Peel, core, dice, cook, mash and blend the pears until you have liquid pear without lumps.
  • Add pear to a large cooking pot along with the water, sugar, No Egg mix and ginger.
  • Cook over a medium to high heat until blended.
  • Don’t worry about any white blobs that form. The No Egg will dissolve.
  • Stir until the liquid has become thick like hot glue.
  • Take off the heat and allow to cool, stirring occasionally.
  • Once cool, place in the freezer and fold gently and evenly with a spoon every 10-15 minutes until sorbet starts to set. This will be when crystals start to form and stirring becomes difficult.
  • Ladle hardening mixture into the tub of your choice, seal and leave to freeze.

  • This sorbet tastes the same as regular sorbet but melts in a different manner when No Egg has been used rather than egg. If your sorbet melts too quickly then try a little more No Egg in the mix or a little less water. The balance has to be found with each batch as the amount of liquid obtained from the fruit varies (unless you decide to drink the excess).

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