Lemon meringue sorbet
by
It's not everyday you see a sorbet that's been blow torched, but that is just what Ollie Moore recommends in this stylish lemon meringue sorbet recipe.
Ingredients
- 30ml of lemon juice
- 300g of egg white
- 175g of icing sugar
- 70g of sorbet stabiliser
Equipment
- Blow torch
- Blender
- Pacojet
Method
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
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Lemon meringue sorbet
