Rum And Citrus Sorbet
|Granulated sugar||100 Gram|
|Egg white||1 Large|
An exquisitely refreshing Escoffier-inspired ice.
Put sugar and water into a small saucepan, heat gently until dissolved, then simmer steadily for 10 minutes.
Remove from heat.
Add thinly pared lemon rind, and leave to stand until quite cold.
Add squeezed orange and lemon juices, then strain into an ice tray.
Freeze until thick and mushy.
Now whisk white of egg until stiff.
Turn the semi-frozen ice into a basin, add rum (no more than a tablespoonful) and whisk to mix thoroughly, then fold in stiffly beaten egg white.
Return to ice tray and freeze until firm.
Should the ice show signs of separating whilst freezing give it a good stir.