Cranberry sorbet

Ingredients

• sour cream - 4 tbsp.
• powdered sugar - 50 g
• eggs - 2 pcs
• 2 st. l. Teddy bear
• 2 tbsp. l. crushed orange peel
• 2 tsp chopped almonds
• 250 ml natural yoghurt
• 1 vanilla pod
• 150 ml freshly squeezed orange juice
• 2 tbsp. l. crushed candied fruit
• 1.5 cups cranberries

Cooking

Step 1

In a saucepan, mix yogurt with sour cream, put vanilla (vanilla pod can be replaced with 1 tbsp vanilla sugar). Place over medium heat and bring the mixture to a boil. Remove from fire immediately. Remove vanilla pod.

Step 2

Pour the eggs into a heat-resistant dish, put in a water bath and beat vigorously with a whisk until the mixture thickens. Whisking constantly, pour in a mixture of yogurt and sour cream in a thin stream. Remove from heat, add honey, stir, cool to room temperature. After that, put the mixture in the freezer for 3-4 hours.

Step 3

Cut candied fruit into small pieces. Chop the almonds with a knife. Add the candied fruit, zest and almonds to the frozen mixture and stir. Place a smaller round container in the center of a large bowl. Spread the cream mixture around the edges and freeze again.

Step 4

Sort the cranberries, wash and dry thoroughly. Mix cranberries and orange juice in a saucepan. Cook over high heat until the cranberries are soft, 6 minutes. Add powdered sugar; beat in a blender to a puree consistency. Cool down.

Step 5

Take the cream mixture out of the freezer and take out a small bowl. Put the cranberry puree into the resulting depression and put it back in the freezer for 2 hours. Turn the sorbet over onto a dish, remove the bowl. Cut the sorbet into bite-sized pieces.