White Nectarine Sorbet & Crunch Meringue
As we are now in summertime we thought we would share with you another great use for our tasty White Nectarine for a desert option.
White Nectarine Sorbet with Crunchy Meringue
Ice Cream
4 Larger White Nectarine
1/2 cup of Raspberries (optional)
1 Vanilla Bean
1/4 cup of Sugar
1/4 cup of water
2 Egg Yolks
1 Whole Egg
a few drops of Rose Water
a squeeze of a Lime
Meringue
2 Egg Whites
1/2 cup Castor sugar
1/2 Cup of icing Sugar
1/2 Tsp White Vinegar
1/2 Cup of Yoghurt
1/2 Cup of Mascapone
a few Drops of Rose Water
Drizzle of Honey
Fresh White Nectarine and Berries to decorate
Sorbet
Remove the stone of the Nectarine place in a saucepan over a low heat with Raspberries, Sugar and water, scrape Vanilla Bean add seeds and bean to Nectarines simmer for approximately 30mins or until fruit is completely soft, tender and liquid has reduced to a syrup
Place eggs into electric mixing bowl beat on high heat until light and fluffy
Turn the electric mixer onto a med speed and slowly pour the hot fruit syrup over the egg mixture, this should double in size (be carful not to end up with scrambled eggs) add rose water and lime to taste
Pour mixture into a plastic container and place into the freezer for at least 4 hours. this ice-cream should turn out perfect to scoop with no churner required
Meringue
Beat egg whites on a high speed until soft peaks form.
Gently add the Castor sugar until mixture forms firm peaks and glossy
Add icing sugar and then vinegar gently beat through
spoon mixture onto lined baking tray and bake on 100c oven for 2 hours allow to dry and cool in the oven for 4 hrs
Mix Yoghurt, Mascapone, Rosewater and honey in a bowl
Thinly slice fruit, leaving raspberries whole.
