Ice cream and chilled desserts
This sorbet is made by quickly pressure-cooking feijoa, a fruit found in New Zealand gardens, and sweetening it with erythritol. It is a convenient low-carb dessert to pack for a picnic. Stirring the mixture occasionally as it freezes helps create a smooth texture without ice crystals.
Cut the feijoas in half and scoop out the flesh with a spoon. Remove any firm parts near the skin.
Put the feijoa flesh, water, and erythritol in the pressure cooker and close the lid. Cook for 5 minutes, then let the steam release naturally.
Blend the cooked mixture and strain it through a fine-mesh strainer. Add the lemon juice and stir.
Pour the mixture into a shallow container and place it in the freezer. For the first 2 hours, stir with a fork every half hour to break up ice crystals; freeze for a total of 4 hours.
When scooping out the feijoa flesh with a spoon, avoid the firm parts near the skin or the sorbet may taste astringent. If you do not stir it every half hour for the first 2 hours of freezing, it will become icy and hard.
Feijoayı ilk kez denedim, düşük karbonhidratlı olmasına rağmen tadı hiç eksik değildi, ailem ikinci kaseyi de bitirdi.
Piknikte servis ettim, ekşi tatlı dengesi harikaydı ve dört saatlik dondurma süresi boşa gitmemişti, kıvamı tam sorbe gibiydi.
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