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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Orange and lemon juice are combined with gelatin, whipped cream and a beaten egg-white and then frozen in this traditional orange sherbet. This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs. Ingredients:
1/4 cup cold water |
1 teaspoon unflavored gelatin |
3/4 cup boiling water |
3/4 cup sugar |
2 1/4 tablespoons grated orange zest |
1/2 cup orange juice |
1/4 cup lemon juice |
1 egg yolk, beaten |
1/2 cup heavy cream |
3 tablespoons sugar |
1 pinch salt |
1 egg white |
Directions:
1. Place cold water in a small bowl and sprinkle gelatin over the surface. Allow to stand 5 minutes.
2. In a medium bowl, stir together boiling water, 3/4 cup sugar and soaked gelatin. Stir until gelatin and sugar are dissolved. Stir in orange zest, orange juice, lemon juice and egg yolk. Set aside.
3. In a large bowl, whip cream with 3 tablespoons sugar and salt until stiff peaks form. In a separate bowl, whip egg white until stiff. Fold into whipped cream. Stir in juice mixture a little at a time. Pour into a shallow dish and place in freezer. Freeze until firm, stirring twice during the first hour.
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