A beautiful delicate sorbet, perfect for an after dinner treat. The papaya even helps digestion.
Ingredients:
The whites from 6 large eggs
1.5 cups of peach or guava juice
.5 cup of sugar
2 tbsp of glucose syrup
1 large ripe papaya (making about 4 cups of fruit)
Steps:
Puree the papaya
Whisk the egg whites until they make firm peaks
Combine the fruit juice, sugar and glucose syrup in a pan, stir gently until the sugar dissolves
Remove from the heat and allow to cool
Drizzle the cool syrup into the egg whites while whisking constantly
Fold in the papaya puree
Freeze in an ice cream machine, until firm
Tip:
The best presentation of this i have ever seen, used a straight sided round serving dish with a tall collar of baking parchment on the inside.
Then the almost frozen ice cream was put into the serving dish with the raised collar
It helps to tap the serving dish to settle the ice cream down and remove air pockets.
Place in the freezer for 3 - 5 hours
Removing the ice cream from the freezer and placing it into a pan of warm water, just long enough to easily remove the parchment paper.
The effect looks like a souffle that has 'risen' above the baking dish. It is very pretty.