The great thing about sorbets is that not only are they very healthy and low in calories and fat but they can also be made in advance and then frozen until needed. This duet looks very elegant if you’re entertaining.
Preparation: 15 minutes
Freezing: 24 hours
Serves: 2
Per serving:
109 kcal
2g protein
23g carbs
1g fat
Ingredients
- 1 ripe mango
- 115g (4oz) raspberries
- 1 tablespoon icing sugar
- juice of 1 orange
- 1 tablespoon Cointreau (optional)
- fresh berries (redcurrants, strawberries, raspberries), to decorate
- sprigs of mint, to decorate
For the fresh fruit coulis:
- 60g (2oz) fresh soft fruits,
- e.g. strawberries, redcurrants
- 1 teaspoon lemon juice
- 1 teaspoon icing sugar
Method
- With a sharp knife, cut down through the mango on either side of the stone. Remove the peel and chop the flesh. Place the diced mango in a freezer-proof container and freeze for at least 24 hours.
- Make the raspberry sorbet: crush the raspberries with a fork and press through a sieve. Sweeten the raspberry juice with icing sugar and pour into a freezer-proof container. Freeze for at least 24 hours.
- Make the fruit coulis by blending the soft fruits in a food processor or blender and then stirring in the lemon juice and icing sugar.
- Place the frozen mango, orange juice and Cointreau (optional) in a food processor or blender and blitz until smooth.
- Put a scoop of each fruit sorbet on two dessert plates. Pour a little of the fruit coulis around them and decorate with fresh berries and sprigs of mint. Serve immediately.
Tip
- For a smoother fruit coulis, just press the fruit through a sieve to remove any pips before sweetening and adding the lemon juice.
- If wished, you can beat the frozen fruit mixtures with a hand whisk to break up the ice crystals and then refreeze before serving.
Or…
- Experiment with different fruit – try papaya instead of mango, and substitute strawberries for the raspberries. In the autumn or winter, you could use blackberries or blueberries.
