Gelatin Sheet (1)
in water for 1 minute until softened. Blend the
and juice of a
Water (1/3 cup)
Granulated Sugar (1/2 cup)
and heat on the stove until all the sugar is dissolved.
Put the soaked gelatine sheet into the simple syrup and mix until it is all combined. Pour in the remaining
Water (1 1/4 cups)
with the Gelatine Sheet, and
Granulated Sugar (1 Tbsp)
to cool down the sugar syrup to room temperature.
Combine the kiwi juice with the water. Transfer into shallow container and freeze it for 2-3 hours or overnight.
Use a fork to break the ice, the gelatine will make the ice flakes look white which is easier to wrap air into. Put it back into freezer to prevent it from melting.
Seperate the white from the
. Beat the egg white with Sugar (100 gram) until it forms a stiff peak. Combine the egg white with the kiwi ice. Gently fold in the egg white and it will become smooth. Put it back into freezer to harden the sorbet.
Present in the hollowed out kiwi skins. Bon Appetite.