Table of Contents
Advertisement
5.5 Rum & Raisin
¾ cup of raisins
1 cup of milk
½ cup of sugar
Combine raisins and rum in a bowl.
Cover the bowl and leave the mixture for 3 hours.
Cook milk until hot in a saucepan over a medium heat.
Whisk eggs and sugar in another bowl then add hot milk to the eggs and sugar.
Return mixture to the saucepan and cook over a medium heat, stirring constantly until slightly
thickened.
Allow to cool then stir in cream.
Chill thoroughly.
Add rum and raisins through feeder hole half way through the freezing process.
5.6 Raspberry Sorbet
3 cups fresh raspberries
⅔ cup of sugar
½ cup of orange juice
In a saucepan over medium heat, add the raspberries, water and sugar.
Stir until sugar is dissolved.
Puree then chill thoroughly.
Beat egg white until soft.
Add orange juice to raspberries then whisk in the whisked egg whites.
5.7 Kiwi Fruit Sorbet
6-8 Peeled kiwi fruit
2/3 cup of sugar
2 tablespoons lemon juice
In a saucepan over medium heat, add the lemon juice water and sugar.
Stir until sugar is dissolved.
Puree the kiwi fruit with the sugar syrup then chill thoroughly.
Beat egg white until soft.
Whisk in the egg whites to the mixture.
½ cup of rum (or 2 ½ teaspoons of rum extract)
3 eggs
2 cups of cream
½ cup of water
2 egg whites
2 ½ cups water
2 egg whites
Page 11 of 12
Hide quick links:
Advertisement
Table of Contents
