It’s not as difficult as it seems. Making meringues is really easy, provided you look out for the temperature of the oven. And the sorbet doesn’t require the an ice-cream machine! And it’s very refreshing, so really a perfect, summer dessert!
Melon sorbet on meringue
For the meringue:
3 egg whites
100g powdered sugar
100g granulated sugar
For the sorbet
half a melon, seeds removed
a few fresh mint leaves, chopped finely
Place the egg whites in a bowl of a mixer and whisk them until they are almost stiff.
Add the granulated sugar and whisk some more.
Using a rubber spatula fold in the powdered sugar.
Place circles of egg white mix on a baking tray covered with baking paper.
Bake around 2 hours in 90°C.
Leave to cool in a closed oven.
Chop the melon and freeze.
Before serving take it out of the freezer to defrost a little and then place in a blender.
Add the mint leaves
Blend it all well, taking the sorbet of the blender walls in necessary.
Serve the sorbet on the meringue, decorate with fresh mint.