Pawpaw sorbet

Pawpaw sorbet

By
From
Encyclopedia of Food and Cookery
Serves
6-8

Pawpaw sorbet makes an excellent dessert after curries or highly spiced foods.

Ingredients

Quantity Ingredient
1 ripe pawpaw, peeled, halved and seeded
1-3 tablespoons lemon juice
1 egg white
2 tablespoons caster sugar

Method

  1. Chop pawpaw flesh roughly and blend, a few pieces at a time, or push through a sieve, to make a thick, smooth purée. Combine with lemon juice to taste and pour into chilled ice cream tray. Freeze until just starting to set around edges.
  2. Whisk egg white until stiff and gradually beat in sugar. Turn pawpaw mixture into chilled bowl and beat until smooth. Fold in egg white.
  3. Return to ice cream tray, cover with foil and freeze until firm. Transfer to refrigerator 15–30 minutes before serving.
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