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You will find that women discuss recipes and menus practically anywhere. Especially around Yom Tov time. Whether at the bus stop early in the morning, or at the beauty parlor: If the recipe is being described with great enthusiasm, I recommend you listen up. You might be onto something great. This divine sorbet is the result of me tuning in, on one such occasion. It was a week before Rosh Hashanah and I was searching for a fresh dessert idea. I heard Pnina describe this incredibly refreshing sorbet with such passion (pun intended) that it was impossible not to listen. And out came my trusted notebook and pen. I had never heard of passion fruit pulp before. And what a discovery that was! I now stock up on it whenever I’m at Shop Rite. I have served this sorbet many times since, and will not tire of it. After some digging, I finally found the woman responsible for this creamy goodness: her name is Eva Ben Dayan, and the credit is all hers.
4 separated eggs, divided
1 cup sugar, divided
1 cup passion fruit pulp, defrosted (see note)
In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites and half a cup sugar, until stiff peaks form. Transfer to a bowl.
Set a heatproof bowl over a pot of simmering water. Place egg yolks and half a cup sugar in the bowl and whisk vigorously (by hand) until mixture is silky smooth and no sugar granules are visible, about three to four minutes. Color should be a pale butter yellow.
Transfer mixture to mixer bowl (you can use the same bowl that was used for the whites) and beat until light and fluffy. Add the passion fruit pulp in a slow stream, and mix. Using a spatula, fold in the whites. The mixture will become very runny but don’t worry. You can whisk the mixture to combine until uniform. Pour into a nine- by 13-inch aluminum pan and freeze overnight.
Yield: one 9- x 13-inch pan of sorbet
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is there a way to make this without eggs?
Delicious! Real winner!!!
sounds yummy how can i make this without sugar?