Page 79 - Through the eyes of an African chef

Marula sorbet
INSTRUCTIONS
Place the fruit, water and sugar in a saucepan. Slowly bring to the boil then simmer for 3 minutes. Let it cool completely.
Add the lemon juice then strain and churn for 25–30 minutes in an ice-cream machine.
Whip the egg whites until they form white, foamy tops. Stop the machine and add the whipped egg into the almost-ready sorbet (this is in the last 3–5 minutes before the machine stops and it’s time to freeze the mixture).
Freeze overnight before serving.
INGREDIENTS
130g marula fruit
600ml water
225g sugar
Freshly squeezed juice of 2 lemons 1 egg white
THROUGH THE EYES OF AN AFRICAN CHEF
SERVES 4
PREPARATION TIME 30 MINS COOKING TIME 8–10 MINS FREEZE OVERNIGHT
[ chapter three ] DESSERTS 77