300 ml water 750 Longan ,pitted 1 Egg white 175 g Sugar 3 tblsp Cream, whipped
1. Put sugar and water in a heavy-based saucepot and stir to dissolve. Boil for 5-6 minutes. Remove from heat and let cool. 2. In a food processor add the Longan and syrup and process until smooth ,pour out into a shallow metal container. 5. Cover the mixture freeze the mixture to the slushy stage. 6. Turn semi-frozen mixture into a round dish and cream well. 7. Return the mixture to the container, cover and freeze until just becoming slushy again. 8. Turn out into the round dish and cream well. In a separate bowl, whip egg white until stiff but not dry. 9. Fold cream and then the egg white into the mango mixture, spoon back into the container, cover and freeze until firm. 10. About 30 minutes before serving, transfer the sherbet to the refrigerator.
ฝากข้อความหลังไมค์
Rss Feed
ผู้ติดตามบล็อก : 116 คน [
