27 July, 2015
Melon sorbet on meringue
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!
Ingredients
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
Instructions
Meringues
- 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.
Melon sorbet
- 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.
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