Sorbet
1 cup heavy cream
2/3 cup granulated sugar
1 teaspoon vanilla extract
400g raspberries
1 egg white, lightly beaten
Orange peel
1 cup granulated sugar
1/4 cup water
Peel of 3 oranges in strips and without the white part
Sorbet
1 cup heavy cream
2/3 cup granulated sugar
1 teaspoon vanilla extract
400g raspberries
1 egg white, lightly beaten
Orange peel
1 cup granulated sugar
1/4 cup water
Peel of 3 oranges in strips and without the white part
Sorbet
Blend raspberries, heavy cream, and granulated sugar in a processor until well mixed
Add egg white and vanilla extract
Mix with a spoon
Place in the freezer for 6 hours
Orange peel
Boil orange peel in 1 liter of water for 5 minutes
Drain and repeat the operation three times
Heat sugar with half cup of water over high heat, stirring until dissolved
Add strips
Cook until caramel forms and becomes firm like a ball
Remove from heat
Mix with a spoon as the syrup begins to thicken
Pour onto a greased surface
Use a fork to separate the strips
Let cool
Retrieve sorbet from freezer 30 minutes before serving
Process quickly
Return to freezer for an additional 15 minutes
Distribute on plates and garnish with orange peel.
