Sorbet au sauterne (sauterne sherbet)
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Sorbet au sauterne (sauterne sherbet)
  Sorbet    Sherbet  
Last updated 6/12/2012 1:23:34 AM. Recipe ID 56700. Report a problem with this recipe.
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      Title: Sorbet au sauterne (sauterne sherbet)
 Categories: Desserts, White wine
      Yield: 9 Servings
      2 ts Unflavored gelatin
      1 c  Water
      1 c  Dry white wine
      1 c  Water
    1/8 ts Cream of tartar
    1/2 c  Sugar
    1/8 ts Salt
      2 tb Lemon juice
    1/2 c  Water
      2    Egg whites
  Mix gelatin and 1/2 cup sugar in 2-quart saucepan. Stir in 1 cup
  water and the salt. Heat to boiling, stirring constantly. Boil and
  stir 5 minutes. Remove from heat. Stir in wine and lemon juice. Cool
  to room temperature. Pour into ice cube tray. Freeze until mushy and
  partially frozen, about 1 hour 20 minutes.
  Heat 1 cup sugar, 1/2 cup water and the cream of tartar to boiling in
  1 1/2-quart saucepan over medium heat, stirring constantly. Boil,
  without stirring, to 240' on candy thermometer. Beat egg whites in
  small mixer bowl until soft peaks form. Continue beating while
  pouring hot syrup in thin stream into egg whites. Beat until mixture
  is cool, about 8 minutes.
  Sppon partially frozen mixture into chilled large mixer bowl. Beat
  with rotary beater until fluffy; fold in egg white mixture. Pour into
  ungreased baking pan, 9x9x2 inches. Freeze until firm, about 3 hours.
  Serve in chilled sherbet glasses.

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Recipe ID 56700 (Apr 03, 2005)

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