If ice-cream and sorbet hold a special place for dessert, it lends itself easily to various trends and type of gluttony!
I’m a fan of all things spicy. I mean really hot, like african and caraibean chili peppers. But behind the “burning effect” chili peppers have a real nice taste that you can experiment while letting them float around in your stew for example (if you do not pick them, the capsaïcine which is responsible of the burning sensation will not “escape”).
Taking off the seeds limits the burn too, so be careful while doing it: don’t let any seed left. Know that you can always opt for sweet chili peppers.
Well, I assume you’re not afraid of trying something new, so try this chili pepper sorbet and tell me what you think about.
Ingredients for the Chili Pepper Sorbet
- You’ll need the following:
- 1 red chilli pepper
- 75 ounces of water
- 5 tablespoons of sweetener (Hermesetas-like)
- 2 lemons
- 2 limes
- 1 egg white
Wash peppers and cut them in half lengthwise, remove seeds and chop it finely.
Put it in a saucepan with water and sweetener. Mix together and bring to a boil. Boil for 2 minutes without stirring. Let cool.
Remove the spice but keep it safe. Squeeze the lemon juice and add the syrup, pour into a blender, add egg white and mix.
Finely chop the chilli then add it to the mixture. Pour into your Sorbet Makerand work the mixture until it thickens. Pour into a container and place in freezer several hours before serving.
Did you try any similar recipe? Please let me know your feelings and the reaction of your surrounding!