Pea and pear sorbet
Refreshing on its own and very good when paired with chocolate mould, chocolate mousse, unsweetened hot / lukewarm drinking chocolate, or a soft chocolate brownie. Looks pretty too, great colour contrast.
Ingredients
- 250 g peas (fresh or frozen)
- 250 g ripe pear, peeled cored and chopped
- juice of ½ lemon
- 100 g caster sugar
- 80 ml water
Method
- In a saucepan, bring sugar and water to the boil, boil for three minutes, remove from heat and set aside to cool.
- Blend peas, pear and lemon juice to a smooth consistency, add cooled sugar syrup, blend again, pass through a fine-meshed sieve. Pour mixture into a flat freezer-proof container, cover, and place in freezer. Remove from freezer every 30 minutes, whisk well (to prevent the growth of large ice crystals and to ensure that in the end the pea and pear sorbet has a soft and creamy consistency), then place back in freezer. Continue until completely frozen, may take a few hours. Remove from freezer and move to fridge 30 minutes before serving. Alternatively, if you have an ice cream machine, pour mixture into ice cream maker and churn for about 25 minutes; either serve straight away or keep in freezer until needed.