Prickly Pear Cactus Sorbet
A lovely, light, refreshing dessert made from cactus fruit! This unusual and very tasty dessert is actually a breeze to make. You can wow your guests by serving it in a fun way—say, in hollowed-out orange halves. Improvise, get creative, and treat everyone!
Maxim
Recipe author
Prickly Pear Cactus Sorbet
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 17 %
4 g
Fats 4 %
1 g
Carbohydrates 78 %
18 g
74 kcal
GI:
17
/
0
/
83
- Peel the cactus fruit—I'm using prickly pear. Slice off both ends and make a lengthwise cut down the middle. Scoop out the flesh with a spoon and transfer it to a blender. 2. Blend the cactus flesh until smooth, then chill it in the refrigerator. 3. Make a simple syrup: pour water into a saucepan, add the sugar, and stir until fully dissolved. Take it off the heat and let it cool. 4. Beat the chilled egg whites with a mixer to stiff white peaks. Stir the cactus purée into the syrup, then fold it into the whipped whites a little at a time, combine everything, and freeze for a few hours until set.
Caloric content of the products possible in the composition of the dish
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Water - 0 kcal/100g
- Egg whites - 44 kcal/100g
- Mexican cactus - 16 kcal/100g
Similar recipes
Related and additional categories: