Classic Orange Sherbet
Indulge in the delightful combination of orange and lemon juice mixed with gelatin, whipped cream, and a beaten egg white, crafted into a traditional, no-cook, freezer-made orange sherbet.
Ingredients
| 1/4 | cup cold water |
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| 1 | teaspoon unflavored gelatin |
| 3/4 | cup boiling water |
| 3/4 | cup sugar |
| 2 1/4 | tablespoons grated orange zest |
| 1/2 | cup orange juice |
| 1/4 | cup lemon juice |
| 1 | egg yolk, beaten |
| 1/2 | cup heavy cream |
| 3 | tablespoons sugar |
| 1 | pinch salt |
| 1 | egg white |
Instructions
| 1. | Begin by placing cold water in a small bowl and gently sprinkling gelatin over the surface. Allow it to stand for 5 minutes. |
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| 2. | In a medium bowl, combine boiling water, 3/4 cup sugar, and the soaked gelatin. Stir diligently until the gelatin and sugar completely dissolve. Blend in the grated orange zest, orange juice, lemon juice, and beaten egg yolk. Set the mixture aside. |
| 3. | Moving on to the next step, in a large bowl, whisk the heavy cream with 3 tablespoons of sugar and a pinch of salt until you achieve stiff peaks. In a separate bowl, whip the egg white until stiff peaks form. Gently fold the egg white into the whipped cream. Gradually stir in the juice mixture. Pour the sherbet mixture into a shallow dish and transfer it to the freezer. Let it freeze until firm, stirring twice within the first hour. |
Published on Jul 18, 2024 by Luminița