Portion/Yield:Serves 6 - 8
“Sugar and spice and all things nice” nursery rhyme popped into my head when I made this mulled plum sorbet.
This is quick and easy recipe using the Thermomix. This style of sorbet is also known as a Italian sorbet, reason for that is the use of egg white in sorbet recipe. The egg makes the sorbet creamy and provides a light and airy result.
When we have fruits in abundance, I cut them into even size pieces and freeze them in 500g packs. Perfect for making sorbet or smoothies. This recipe is very easy, once you have the fruits frozen you can easily whip it up to order and therefore have freshly made sorbet to hand.
Ingredients & Method
- 500g Victoria plums, stones removed
- 60g sugar
- 1 clove
- ½ cinnamon stick
- juice of one lemon
- 1 large free-range egg white
Wash the plums, cut in quarters and remove the stones. Place the plums in a freezer bag and freeze over night until solid. It is important that the plums must be kept separate and solidly frozen.
Weigh the sugar, clove and cinnamon stick in to the Thermomix bowl. Grind the sugar and spice for 30seconds on speed 10.
Scrape the sides of the jug with a spatula, if there is still large pieces of cinnamon visible replace the lid and repeat the process for the second time.
Add the frozen plums and lemon juice, it’s important that the plums must not be frozen in one solid lump as loose individual pieces work the best.
Insert the thermomix spatula. Gradually turn the speed to 9 and blend the plums for 1 minute while wiggling the spatula to help the mix moving.
Scrape the sides down and repeat this process until the plums are smooth.
Add the egg white, blend for 30 seconds on speed 8.
Scrape the sides down and insert the butterfly whisk and whisk the sorbet on speed 4 for 30 seconds.
The fruits must be frozen hard/ solidly otherwise you will make slush puppie instead of a sorbet. Never turn the speed beyond 4 when using the butterfly whisk, it will fly off and you will have plastic bits in your food.