Mixed Berry & Chocolate Mousse Pavlova
★★★★★ 4.5 (9)
Ingredients
Method
- Combine water and sugar in a small saucepan. Bring to the boil, stirring constantly until sugar dissolves. Reduce heat to low and simmer for 5 minutes. Remove from heat and cool (it makes 250ml)
- Place frozen raspberries and 250ml sugar syrup (from step 1) into a food processor. process until smooth
- In batches, press the raspberry mixture through a fine sieve into a bowl (see tip). Discard seeds in sieve. Wipe out the food processor bowl with paper towel
- Add sieved raspberry mixture, lemon juice and egg white. Process until well combined. Pour into a 1 litre air-tight container
- Freeze, gently stirring sorbet mixture about every 20 minutes for the first hour, then leave to freeze for 4-5 hours or overnight until just firm and serve
Tips & Hints:
- Using a wooden spoon, press the pureed berry mixture through a sieve (not too fine) to remove the raspberry seeds
- Scrape the deseeded berry puree from underside of the sieve to avoid wastage, the sorbet can be made 4-5 days before serving
- Combine water and sugar in a small saucepan. Bring to the boil, stirring constantly until sugar dissolves. Reduce heat to low and simmer for 5 minutes. Remove from heat and cool (it makes 250ml)
- Place frozen raspberries and 250ml sugar syrup (from step 1) into a food processor. process until smooth
- In batches, press the raspberry mixture through a fine sieve into a bowl (see tip). Discard seeds in sieve. Wipe out the food processor bowl with paper towel
- Add sieved raspberry mixture, lemon juice and egg white. Process until well combined. Pour into a 1 litre air-tight container
- Freeze, gently stirring sorbet mixture about every 20 minutes for the first hour, then leave to freeze for 4-5 hours or overnight until just firm and serve
Tips & Hints:
- Using a wooden spoon, press the pureed berry mixture through a sieve (not too fine) to remove the raspberry seeds
- Scrape the deseeded berry puree from underside of the sieve to avoid wastage, the sorbet can be made 4-5 days before serving
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weesa.robins_45099
A family favourite - I've made this recipe a few times now and the whole family loves it. Such an easy recipe for perfect raspberry sorbet.
+ 10 star only ratings in addition to the reviews above
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