Hello everyone!! I’m back!! Well, sort of… we seem to have some territoriality issues with the kitchen Anyway, sometimes we manage to work things out or, more precisely, whip something up. Like a gorgeous, sweet, tangy and refreshing peach sorbet.
And that, my friends, considering the local temperature (34°C/93°F), is just what the doctor ordered … OK, maybe not, but I’m pretty sure he would agree and have some too!
I don’t make ice cream often. In fact, I made ice cream for the first time last year. It was coconut ice cream and, for a first time, I thought it wasn’t too bad (I may make some and post the recipe later). My first attempt at sorbet, however, was a whole other story. Maybe because I used Greek yogurt instead of Italian or Swiss meringue. I don’t know.
Speaking of meringues, there are 3 types of meringues:
- French meringue: the “classic” one, which involves beating egg whites and gradually adding sugar to them. It is then “dried” in the oven. It is either eaten as such, or used as a base for desserts such as pavlovas or nests;
- Italian meringue: the second most known. Egg whites are beaten and cooked with the addition of a hot clear syrup. The meringue itself is not baked in the oven, but can be caramelised using a blowtorch. It has a glossy finish and is used to cover such desserts as lemon tarts or baked Alaska;
- Swiss meringue: the lesser known one, I think. Egg whites and sugar are beaten and cooked in a bain-marie. It has a firm texture and glossy finish, and can be cooked in the oven, which makes it a great choice for dessert decors.
Makes 1L/1 quart
- 500g/1 lb. peeled and stoned peaches
- The juice of 1 lemon
- 200ml water
- 150g/5.3 oz. sugar
- 1 teaspoon gelatine powder
- 2-3 tablespoons whipping cream
- Swiss meringue (recipe below)
In a saucepan over high heat, combine the water and sugar until a clear syrup forms, about 3-4 minutes.
In a small bowl, combine the gelatine powder with 2 tablespoons water. Heat about 10 seconds in the microwave to melt it.
Add to the syrup and mix well.
Pass the fruit through a sieve to make a pulp, and mix with the lemon juice.
Combine the fruit mix and syrup. Add the cream and mix well.
Pour into an ice cream machine and churn.
When the churning is almost done, fold in the Swiss meringue and transfer to a dish or Tupperware.
For the Swiss meringue:
- 1 egg white
- 50g/1.7 oz. caster sugar
- A dash vanilla powder (optional)
Put a large pan of water on medium-high heat. In a bowl or smaller pan, add the egg white, sugar and vanilla.
Put the bowl/pan in the pan of hot water, and beat the egg white into soft peaks.
Remove from the hot water pan and keep beating until cooled.