A Pawpaw And Lime Sorbet
|Ripe pawpaw||5 Medium|
|Lime juice||2 Tablespoon|
|Limes||2 , juiced|
|Sugar in the raw||10 Ounce|
|Raw cane sugar||10 Ounce (300 Gram)|
|Water||4 Fluid Ounce (120 Milliliter)|
|Gin||2 Fluid Ounce (60 Milliliter)|
|Egg||2 (White Only)|
|Sea salt||1 Pinch|
|Salt||To Taste (1 Can)|
|Sugar cane||2 Tablespoon|
|Raw cane sugar||2 Tablespoon, powdered in a grinder|
1. Prepare four of the pawpaws by cutting them in half
2. Reserve the fifth pawpaw as a garnish
3. Scoop out the seeds and discard
4. Scoop out all the flesh for the dish but leave a thin shell behind as a serving dish
5. In a blender bowl, place the scooped flesh and puree this flesh with lime juice
6. In a large pan, heat the sugar and the water together gently
7. Boil for four minutes to make syrup
8. Add the pawpaw puree to the syrup and cook again for five minutes
9. Remove the pawpaw puree from the heat, flavor with the gin and set aside to cool.
10. While the puree is cooling, beat the egg whites with a pinch of salt until they are stiff. Add the sugar and beat again.
11. Fold in the egg whites when the puree becomes cold. Pour the mixture into a freezer tray to a depth of no more than 2 inches (5 cm). Freeze for 2 hours.
12. Remove the partially frozen mixture from the tray and beat in a bowl to the consistency of snow, with fine, small crystals.
13. Tip the sorbet into a plastic container and freeze again, for a further 2 hours.
14. Scoop out large spoons of the sorbet and place in the pawpaw shells
15. Level the sorbet and decorate with currants and mint leaves
16. Place the halves of pawpaw on individual plates and garnish with lemon slices before serving