Peach Sorbet with Coulis
ready in 4 h. 40 min.
Add the sugar to 125 ml water in a pan and bring to the boil. Simmer for 3-4 minutes and leave to cool.
Put this syrup in a mixer with the peach flesh, lime juice and schnapps and blend to a fine purée. Beat the egg whites and fold into the peach purée. Finish in an ice cream maker or pour into a flat container and freeze for at least 4 hours, stirring with a fork every 30 minutes to get a smooth sorbet.
Serve as soon as the sorbet begins to harden. Alternatively, keep in the freezer until needed and remove from the freezer 20 minutes before serving, giving it a thorough stir.
Meanwhile, put a handful of nice-looking raspberries to one side for garnish and purée the remainder with the sugar and vanilla extract. Press the sauce through a sieve if desired, and chill until required.
Make scoops of peach sorbet and arrange on plates with the raspberry sauce and the remaining raspberries. Serve with warm chocolate cake if desired.