Pear sorbet with berry sauce
6 servings
30 minutes
Pear sorbet with berry sauce is a light and refreshing dessert that embodies the elegance of fruity notes and airy texture. The origins of such sorbet trace back to ancient culinary traditions when frozen fruits were used to create refreshing treats. Pears provide a delicate sweetness with a hint of honey, while lemon juice adds freshness. Whipped egg whites make the sorbet airy and soft, like a cloud. The berry sauce made from raspberries and frozen fruits with added liqueur reveals a bright sweet-sour flavor, complementing the creamy texture of the sorbet. This dessert is perfect for a summer dinner or festive table where you want to impress guests with a refined combination of flavors.
1
Blend canned pears with syrup, sugar, and the juice of one lemon in a blender or food processor. Transfer to a large freezer container. Freeze for 2.5 hours until it freezes on the sides.
- Pears: 250 g
- Icing sugar: 75 g
- Lemon: 1 piece
2
In a clean bowl, whip the egg whites into a foam. Add to the frozen pear mixture and blend. Freeze for another 2.5 hours.
- Egg white: 2 pieces
3
Prepare the sauce. To do this, thaw the frozen fruits. Drain the juice from the berries, add raspberries to the juice. Blend in a blender. Strain through a sieve with the back of a spoon to remove seeds from the sauce. Mix any fruit liqueur with the berry mixture.
- Frozen fruit: 500 g
- Raspberry: 250 g
- Liqueur: 2 tablespoons
4
Transfer the sorbet to the refrigerator 20 minutes before serving. Serve with sauce.
