Yogurt and Honey Sorbet with Fruit Sauce
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Difficulty:
easy
Difficulty
Preparation:
2 h. 15 min.
Preparation
Ingredients
for
4
- For the fruit sauce
- 4 Kiwi
- 4 Tbsps honey
- 6 leaflets fresh mint
- 4 fresh Apricot
- 4 Tbsps Orange juice
- For the sorbet
- 300 grams Yogurt (0.1% fat)
- 2 packets Vanilla sugar
- 3 Tbsps liquid honey
- 1 egg white
- mint
Preparation steps
1.
For the sorbet, beat yogurt with 1 teaspoon vanilla and honey in a metal bowl until smooth. Beat egg whites until stiff and fold into vanilla-honey mixture. Cover bowl and place in the freezer for about 2 hours, stirring constantly.
2.
For the green fruit sauce, peel kiwi, cut into pieces and finely puree in a blender with 2 tablespoons of honey and mint leaves. Pour into a bowl.
3.
For the yellow fruit sauce, rinse apricots, remove pit, chop and puree in a blender with honey and orange juice.
4.
To serve, let sorbet stand at room temperature for several minutes, then mix with an immersion blender and scoop onto dessert plates.
5.
Serve with both fruit sauces and garnish with mint.
