STRAWBERRY SORBET OR MOUSSE
Provided by Marian Burros
Categories ice creams and sorbets, project, dessert
Time 30m
Yield 12 servings
Number Of Ingredients 5
Steps:
- Combine strawberries with sugar and juices in blender and blend until smooth.
- Add orange liqueur and pour into refrigerator ice cube trays for freezing. Freeze until mixture is partially frozen.
- Transfer to a large bowl and beat until mushy.
- Return to trays and freeze until firm. To serve, leave in refrigerator for 45 minutes before serving. To make sorbet into a mousse: After mixture is partially frozen, beat until mushy. Fold in one stiffly beaten egg white and one-half cup heavy cream, whipped. Follow remaining directions. Or follow directions through first freezing and make several days ahead. Freeze until firm. Two hours before serving, allow to sit at room temperature 15 to 20 minutes. Then beat in blender until mushy and continue with directions.
Nutrition Facts : @context http, Calories 213, UnsaturatedFat 0 grams, Carbohydrate 49 grams, Fat 0 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 2 milligrams, Sugar 45 grams
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