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Plum And Ginger Sorbet Recipe
|Firm yellow plums||1 Pound (450 Grams)|
|Castor sugar||4 Ounce (100 Gram)|
|Crystallised ginger||1 Ounce, chopped (25 Gram)|
|Whipped cream||1⁄4 Cup (4 tbs) (For Garnish)|
|Chopped nuts||1 Tablespoon (For Garnish)|
Serving size: Complete recipe
Calories 1023 Calories from Fat 255
% Daily Value*
Total Fat 28 g43.1%
Saturated Fat 14.6 g72.9%
Trans Fat 0 g
Cholesterol 82.9 mg
Sodium 262 mg10.9%
Total Carbohydrates 171 g57.1%
Dietary Fiber 1.1 g4.2%
Sugars 140.7 g
Protein 16 g31.6%
Vitamin A Vitamin C
Calcium 6.2% Iron 0.52%
*Based on a 2000 Calorie diet
Transfer the puree to a bowl and stir in the sugar and ginger.
Freeze this mixture until it is just firm.
Whisk the egg whites until stiff.
Mash the plum and ginger mixture to break down the ice crystals.
Fold in the egg whites and refreeze.
Remove the sorbet from the freezer 30 minutes before it is required.