Rock Melon Sorbet Blackcurrant Raspberry Sauce Recipe
Rock Melon Sorbet Blackcurrant Raspberry Sauce Recipes
Ingredients :
Sorbet:
1/2 rock melon (cantaloupe)
juice of 1 lemon
1 sachet Equal or artificial sweetener
equivalent to 2 tsp sugar
1 egg white, beaten until stiff
Sauce:
1 cup blackcurrants or 1 1/2 cups
raspberries, rinsed and hulled
3/4 - 1 cup water
1/4 tsp ground cinnamon
2 tsp cornflour (cornstarch)
1 tbsp water
1-2 sachet Equal or artificial sweetener
equivalent to 2-4 tsp sugar
Method :
Sorbet :
De-seed and
peel rock melon (cantaloupe). Cut into pieces and blend in food
processor or blender until smooth. Add lemon juice and Equal and blend
again. Pour into container, cover and freeze for 2-3 hours until just
set. Reblend in food processor or blender or use an electric beater. The
mixture should become creamy. Fold in egg white. Refreeze. Before
serving, remove sorbet from freezer and allow to soften a little. Serve
with sauce poured over.
Sauce :
Place
berries, water and cinnamon in saucepan. Heat gently until fruit has
softened and lost its shape. Remove from heat. Make a smooth paste of
cornflour (cornstarch) and water and add to fruit, stirring well. Reheat
until mixture has thickened. Cool, and add sweetener to taste.
Refrigerate until ready to serve.
The key to a
smooth sorbet is in the beating during the freezing process which
ensures that the ice crystals which form are small and even.
