Combine all ingredients together, blending them well. Churn in an ice cream machine and place in pre-frozen moulds. Leave overnight, so that the sorbet can be cut into desired shapes.
SECOND DISH COMPONENT
Brew the tea and stir in with the sieved icing sugar. Using a mixer, whisk the egg whites on medium speed until soft peaks form. Slowly sprinkle in the castor sugar, when all the sugar has been added increase the speed to medium-high until the mixtures form soft peaks (approximately 3-5 minutes). Remove from the machine and gently whisk by hand the tea and icing sugar and then mix into the egg white mixture. Pour the mixture into a piping bag and pipe into a lined tray and bake at 90°C for 10 minutes. The meringues are ready when they can be easily peeled from the lined tray.
THIRD DISH COMPONENT
Wash and clean the strawberries. Using a stick blender combine the strawberries with the icing sugar, until smooth. Pass the sauce through a fine strainer. This sauce can be reduced over a low heat to reach the desired thickness.
FOURTH DISH COMPONENT
Combine sugar and water in a pan and bring to boil, remove from heat and add almonds, strain. Coat the almonds in raw sugar and evenly place them on a covered tray and cook at 160°C, keep tossing them every 3 to 5 minutes until almonds are all lightly toasted and crispy.
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