Fruit-Infused Sorbet and Liqueur

Name: Fruit-Infused Sorbet and Liqueur
Yield: 20
Ingredients: 3/4 cup crystallized fruits or glazes, chopped coarsely (135g); 1/4 cup crystallized cherries, chopped coarsely (50g); 1/2 cup liqueur of orange (Curaçao, Grand Marnier, or Cointreau), cognac, or rum; 1 2/3 cups sugar; 1/2 cup water; 6 egg whites beaten until stiff and fluffy; 1 3/4 cups toasted almonds or walnuts, chopped coarsely (175g); 2 cups heavy cream, whipped or 2 cans of heavy cream

1
3/4 cup crystallized fruits or glazes, chopped coarsely (135g)
2
1/4 cup crystallized cherries, chopped coarsely (50g)
3
1/2 cup liqueur of orange (Curaçao, Grand Marnier, or Cointreau), cognac, or rum
4
1 2/3 cups sugar
5
1/2 cup water
6
6 egg whites beaten until stiff and fluffy
7
1 3/4 cups toasted almonds or walnuts, chopped coarsely (175g)
8
2 cups heavy cream, whipped or 2 cans of heavy cream

Ingredients

1
3/4 cup crystallized fruits or glazes, chopped coarsely (135g)
2
1/4 cup crystallized cherries, chopped coarsely (50g)
3
1/2 cup liqueur of orange (Curaçao, Grand Marnier, or Cointreau), cognac, or rum
4
1 2/3 cups sugar
5
1/2 cup water
6
6 egg whites beaten until stiff and fluffy
7
1 3/4 cups toasted almonds or walnuts, chopped coarsely (175g)
8
2 cups heavy cream, whipped or 2 cans of heavy cream

Directions

1
Let the chopped fruits soak in the chosen beverage
2
In a saucepan, combine sugar and water
3
Bring to a boil and cook until the syrup reaches the soft-ball stage
4
Slowly add the hot syrup to the beaten egg whites, whisking constantly until stiff peaks form
5
Let cool and refrigerate
6
When chilled, mix in the crystallized fruits with the liqueur and nuts, stirring carefully
7
Finally, stir in the whipped or canned heavy cream and mix thoroughly
8
Pour into a mold or decorative ring of about 30 cm diameter, decorate with chopped fruits and nuts, and freeze until firm
9
Unmold and serve immediately
10
Serves 20 portions.