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Savory Yellow Pepper Sorbet

chef.jackson's picture
Ingredients
  Peppers 4 Medium
  Garlic 1 Clove (5 gm), skinned and crushed
  Red chili 1⁄2 Small, seeded and sliced (Use Fresh)
  Caster sugar 30 Milliliter (2 Level Tablespoon)
  Sweet white wine 90 Milliliter (6 Tablespoon, Medium)
  Egg whites 2
  Salt 1 Pinch
  Coriander sprig/Chervil sprigs 3 (For Garnish)
Directions

1. Slice each pepper crosswise to remove a small lid of stem and flesh. Set these lids aside. Discard the seeds and membranes, then slice the flesh into thin strips.
2. Put the pepper strips, garlic and chilli into a medium heatproof bowl. Cover with cling film and microwave on HIGH for 2 minutes.
3. Stir in the sugar and wine, then puree this mixture using a food processor or blender. Cool over ice.
4. Whisk the egg whites with salt until stiff peaks form, then fold into the cooled pepper puree. Turn into a shallow, freezeproof plastic container, cover, seal and fast freeze for 2 hours or until frozen to a slush. Crush using a food processor or electric beater.
5. Cover the container and seal again, freezing until firm (about 1 1/2 hours).
6. 'Ripen', using the microwave for 20-30 seconds on HIGH, covered.
7. Stir the mixture until it becomes crumbly. Serve scoops on to chilled plates garnished with the reserved lids and sprigs of coriander or chervil.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Appetizer
Method: 
Microwaving
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Pepper
Interest: 
Everyday
Preparation Time: 
40 Minutes
Cook Time: 
10 Minutes
Ready In: 
50 Minutes
Servings: 
8

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