Clementine sorbet

Ingredients for 4 servings:

• 800 g clementine(s) (or mandarin oranges), prepared and weighed
• 125 g sugar, maybe a little more
• 1 lemon(s), the juice
• 1 m.-sized egg white
• 1 pinch of salt
• 1 tbsp powdered sugar

Instructions

Working time approx. 10 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 5 minutes; Total time approx. 6 hours 15 minutes

suitable for menus, buffets, finger food, must be prepared

Cut the mandarins into segments, bring to a boil with the sugar and lemon juice, and simmer over medium heat for about 3 minutes, until the sugar has dissolved. Roughly chop the mixture using a hand blender; do not puree it. Pass it through a fine sieve, squeeze out any excess liquid, drain well, and allow to cool. Beat the egg whites with the salt until almost stiff peaks form. Add the icing sugar and continue beating until stiff peaks form. Fold in the cooled clementine mixture. Freeze in an ice cream maker. If necessary, refreeze the sorbet in the freezer. The sorbet can also be served with sparkling wine or Prosecco. Note: The white skins of the clementines give the sorbet a slightly bitter taste. This makes it a great break in a meal, for example, between a fish and a meat course.