desserts - cold recipe:

lychee and earl grey tea sorbet

ingredients

lychees 1 kg
earl grey teabags 4 pc
sugar 500 gm
egg whites 4 pc
lemons 2 pc

production

1. Remove rind from lemons with a zester and juice
2. Strain juice from the tinned lychees
3. Pureé enough of the lychees in a blender and pass through a strainer to make up 600 ml of liquid (the remaining lychees reserve for garnishing)
4. Infuse the tea bags in 1. 2 lt of water for ten minutes
5. Dissolve the sugar in the tea, add the lemon juice and rind and simmer for 5 minutes, place in the chiller to cool
6. Mix in the lychee juice and pour into a shallow tray(s), cover and freeze for 2 hours until half frozen and slushy
7. Whisk the egg whites to soft peaks
8. Beat the half frozen pureé to break down the ice crystals
9. Fold in the whites
10. Gladwrap and freeze for a further 3 hours until firm
11. Transfer to chiller 20 minutes before required to soften up

chef notes:

 

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