John Myers
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Exotic Fruit Salad with Lischisorbet (Manuel Cortez)
The perfect exotic fruit salad with lischisorbet (manuel cortez) recipe with a picture and simple step-by-step instructions.
Fruit salad
- 1 piece Lime
- 2 piece Lemongrass sticks
- 50 g Sugar fine
- 400 g Watermelon
- 0,5 piece Galia melon
- 1 piece Mango
Lychee sorbet
- 400 g Lychee canned
- 2 tbsp Powdered sugar
- 1 piece Protein
- 1 piece Mint stalk
- Cut a piece of the peel very thinly from the lime and place in a heat-resistant container with the lemongrass and sugar.
- Scald with 100 ml of boiling water and stir until the sugar has completely dissolved. Peel and core the melons and mango.
- Cut the pulp into small cubes. Mix the fruit cubes in a bowl and drizzle with the juice of the lime. Pour the lemongrass syrup through a sieve over the fruit salad and mix gently.
- For the litchis sorbet, finely puree litchis in a blender with the powdered sugar and then strain through a fine sieve. Pour the mixture into a freezer-safe container and freeze for approx. 3 hours.
- Then stir the frozen mass in the mixer until creamy again and add and work in egg white with the engine running.
- Put the mass back into the container and let it freeze overnight or for at least 8 hours. Take out of the freezer about 10 minutes before serving so that the sorbet can be served better. Serve litchis sorbet on the fruit salad and, if you like, with a small mint leaf.
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