Chef Heiko Duehrsen,
The Gates on Roblin
This light and refreshing sorbet works as a sweet treat at the end of a meal, or can be served in between courses as a palate cleanser.
Ingredients
1 large cantaloupe, skinned, seeded and chopped
juice of 1 lemon
1/2 cup sugar
1 egg white (optional)
1/4 cup champagne
Method
- In a blender, purée cantaloupe. Push through fine strainer into bowl.
- Stir in lemon and sugar until dissolved.
- Pour mixture into ice cream maker and let freeze.
- Once mixture starts to thicken, add champagne and egg white to create fluffy texture.
- Garnish with small melon balls.
Yields 4 servings
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