Watermelon sorbet (in tulip baskets)
5 servings
750 g watermelon
3.5 dl sugar
1 cinnamon stick
8 tablespoons lemon juice
1 egg white
125 g grated chocolate
Scope fruit out of melon and dice it. Press melon into a strainer to remove seeds from juice. Cook the juice together with sugar and cinnamon stick for about 3 minutes. Add lemon juice and let cool. Freeze mixture until half-frozen. Whip egg white and fold slowly together with grated chocolate into the half-frozen mixture. Cover with paper. Freeze into a hard sorbet.
Serve in tulip baskets.
The recipe for tulip baskets is on page 35.
