bellini sorbet
MAKES 1 LITRE
1 cup caster sugar
4 ripe peaches, halved
½ cup prosecco,
plus extra to serve
1 eggwhite- Place 2 cups of water in a
saucepan and add the sugar.
Bring slowly to the boil, stirring
occasionally, to dissolve the
sugar. 2. Add peaches and
simmer for 10–15 minutes
or until very tender. Using a
slotted spoon, remove peaches
and leave to cool. Reserve the
poaching liquid. 3. Peel
peaches and remove stones.
Place flesh in a blender and
blend until smooth. Add
reserved poaching liquid and
prosecco and blend briefly.
4. Pour into an ice-cream
machine (see note) and churn
according to the manufacturer’s
instructions. When almost
frozen, whisk eggwhite for
about 20 seconds until frothy,
add to ice cream and churn
until frozen. 5. To serve, scoop
into chilled glasses or glass
bowls and pour over prosecco
immediately before serving.
coconut, mango
and lime log
MAKES 1 LITRE
COCONUT ICE CREAM(^3) / 4 cup shredded coconut
2 cups pouring cream
1 cup milk
½ cup caster sugar
4 free-range egg yolks
about 10 ice cubes
MANGO AND LIME SORBET
(^1) / 3 cup caster sugar
2 mangoes, flesh
roughly chopped
finely grated zest of 1½ limes
2 tbsps lime juice
1 eggwhite
¼ cup toasted, shredded
coconut to serve
- To make the coconut ice
cream, line a 6-cup-capacity
loaf tin with cling film and
place in the freezer to chill.
Heat a large dry frypan over a
medium heat, add coconut and
toast for 2-3 minutes, shaking
the pan regularly, until coconut
is toasted. Transfer to a
heatproof bowl. 2. Place cream,
milk and half of the sugar into
a saucepan. Cook on a low heat,
stirring occasionally, until just
below boiling and sugar has
bellini
sorbet
NOTE
If you don’t have an ice-
cream machine, pour mixture into
a shallow freezer-proof container
and freeze for 5 hours, or until almost
frozen. Tip into a food processor and
blend until smooth then refreeze.
Repeat twice, adding whisked
eggwhite (cherry ripple ice cream
only, see page 172) during
the final beating. Freeze
until frozen.Lifestyle