Brot und Rosen

At the moment I often prepaire some ice-creams or sorbets. This sorbet I prepaired and blogged already here. Foodfreak invited me to translate the recipe and join the SHF. It is the first time I join this event which was organized by The Delicious Life. I made a new entry because I don't wanted to change the entry of 24th of July.

Although I am used to speak a lot of english language since last year (my parish had some guest from India for the World Youth Day 2005 and I lead them during their stay and me and my family visited India this year) I am not used to translate my recipies. So please excuse my mistakes.

Here is the recipe:

Cassissorbet

600 g fresh bac currant berries
600 ml sirup (470 g sugar/530 ml water)
1 vanilinsugar
1 italian meringe made out of one white of egg
50 g sugar

For 1 kg sirup cook 470 g sugar and 530 ml water with a splash of citron juice for some minutes.
For the italian meringe: put 40 g sugar and a splash bit of citron juice and 0,01 l water and cook until 130 degress. When the sirup has reached 110 degress beat the white of the egg until fluffy. The difficulty is that sirup and egg has to be ready at the same time. Put the sirup to the beaten egg and mix it imediatly very well. Use this meringe imediatly par example for sorbets.

For the cassis sorbet cook the back currat berries with a litte bit water and pass it trough an sieve. You will get about 400 ml mark of the berries. Add the cold sirup, the vanilinsugar and one glass of water. Cool it down and the give it into your icecream maker. Add the italian meringe a single moment bevor you get the ready sorbet out of your icecream maker.

Notice Petra: I used 600 ml mark/juice of the berries (I always get the perpaired thick juice from my mother) and I prepaired the sorbet without the italian meringe, a very taste and refreshing sorbet!
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