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Lemon meringue sorbet

Lemon meringue sorbet

PT10M

1
Add the ingredients to a blender and blitz on a low speed for 10 seconds to incorporate - do not over-mix the egg white
  • 30ml of lemon juice
  • 300g of egg white
  • 175g of icing sugar
  • 70g of sorbet stabiliser
2
Pass through a fine sieve and freeze in a Pacojet container 1 hour before use
3
Once ready to serve, process the sorbet in the Pacojet, then rocher and blowtorch for an Italian meringue-style finish

Ingredients

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Lemon meringue sorbet

 
 

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