Freezy feijoa sorbet
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?
Ingredients
- 2 cups feijoa flesh
- 2 tbsp lemon juice
- ¾ cup sugar
- 2 egg whites
- 1 cup cream
Instructions
- 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 for 4-6 hours.
- 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.
Tried this recipe?Let us know how it was!
Fresh fruit sorbet are a beautiful way to use very ripe fruit, just like we did with summer strawberries.
