Plum And Ginger Sorbet
|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)|
Peel and stone the plums then puree them, using the double-bladed chopping knife.
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.