Apple sorbet from apple fresh juice
4 servings
10 minutes
Apple sorbet made from fresh apple juice is a light and refreshing dessert that embodies the pure taste of ripe apples. Its creation is a skillful combination of textures: caramelized apples add a rich fruity note, while the airy protein mass with gelatin makes the sorbet tender and silky. The light acidity of citric acid balances the sweetness, and freshly squeezed juice highlights the natural flavor. This dessert is perfect for hot summer days when you crave something light and thirst-quenching. It pairs wonderfully with mint, honey, or nuts and will be an elegant finish to a refined dinner. Apple sorbet is a modern take on classic fruit desserts filled with freshness and sophisticated taste.
1
Peel the apples and fry them in vegetable oil. Blend them.
- Apple: 640 g
- Vegetable oil: 20 ml
2
Whisk the egg whites with sugar separately, soak the gelatin, and place all ingredients in a capsule. Freeze.
- Egg white: 40 g
- Sugar: 50 g
- Leaf (sheet) gelatine: 5 g
- Freshly squeezed apple juice: 180 ml
- Citric acid: 5 g
3
After freezing, whip in the ice cream maker.
