Ingredients
- 500 g freshly squeezed orange juice
- 1 tbsp granted orange peel
- 100 g sugar
- 20 g gelatine
- 250 g fresh cream
- orange peel, julienned
Method
Combine the sugar with three tbsp water over medium heat till the sugar dissolves. Add the gelatine and mix well. Remove from heat and cool, stirring for a minute. Add the orange juice and the peel. Mix well. Deep freeze it till semi-set. Add the cream to the semi-set mixture and mix thoroughly over ice, stirring continously for 10 minutes. Deep freeze till set completely. Remove and beat again for a minute. Place large scoops of sherbet on individual plates. Garnish with orange juliennes. Server immediately.