Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Strawberry sorbet
Pineapple sorbet
How it's done
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Strawberry sorbet
Set aside 2 strawberries for the decoration. Cut the remaining strawberries into pieces and roughly puree with the icing sugar. Transfer the mixture to a wide stainless steel bowl.
Cover and freeze for approx. 4 hrs., stirring the mixture 3-4 times with a whisk.
Pineapple sorbet
Cut the pineapple fruit into pieces (yields approx. 400 g). Puree the pineapple with the vanilla seeds and icing sugar, transfer the mixture to a large stainless steel bowl.
Freeze: see strawberry sorbet.
| Serve: | Place the ice cream bowls in the fridge approx. 15 mins. prior to serving. Loosen the sorbet from the bowls, freeze again if necessary. Shape the sorbets into balls using an ice cream scoop, serve in bowls. |
|---|---|
| Tip: | Make the sorbets in an ice cream maker. |
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