Mango and Lime Sorbet In Lime Shells
|Ripe mango||1 Medium|
|Powdered gelatin||7 1⁄2 Milliliter (1/2 Teaspoon)|
|Granulated sugar||15 Milliliter (1 Tablespoon)|
|Lime rind||1 Tablespoon (For Decoration)|
1. Cut a thick slice from the top of each of the limes, and then cut a thin slice from the bottom end so that the limes will stand upright. Squeeze out the juice, then use a small knife to remove all the white membrane from the centre.
2. Halve, stone, peel and chop the mango, then puree the flesh in a blender or food processor with 30 ml / 2 tbsp of the lime juice. Dissolve the gelatine in 45 ml / 3 tbsp of lime juice and stir it into the mango mixture.
3. Whisk the egg whites until they hold soft peaks. Whisk in the sugar, then quickly fold the egg-white mixture into the mango mixture. Spoon the sorbet into the lime shells. (Any leftover sorbet that will not fit in can be frozen in small ramekins.)
4. Wrap the shells in clear film and put in the freezer until the sorbet is firm. Before serving, allow the shells to stand at room temperature for about 10 minutes; decorate them with strips of lime rind.