Take the feijoa to the next level by creating a beautiful frozen feijoa sorbet. Who knew one of our favourite flavours of Autumn could work so well in a delicate dessert?
2 cups of feijoa flesh
2 tbsp lemon juice
¾ cup sugar
2 egg whites
1 cup of cream
- Mash feijoas, lemon juice and sugar.
- Whip egg whites until stiff.
- Whip cream until thick.
- Fold beaten whites into the mashed feijoa puree and then fold in the cream. Freeze until firm.
- Take it out half an hour before it is served to slightly soften and cut into pyramid triangles.
Serve with your favourite dessert style sauce, runny honey and garnish with mint or a few slices of feijoa.