Raspberry - so delicate fragrant! Any dessert with her is just a fairy tale. I offer you the most delicate sorbet, combining the taste and aroma of raspberries with bitterness of ginger.
Whip the raspberries until puree. We pass through a sieve, getting rid of the seeds. We rub the ginger on a fine grater and squeeze the juice, add it to the raspberry puree.
Beat egg whites with salt and lemon juice until foamy. Continuing to beat, gradually introduce sugar and continue to beat until a stable foam. Mix the protein mass with raspberry-ginger puree, gently mixing from the bottom up.
We prepare the sorbet in the ice cream maker on the program of the same name or in the freezer for at least 3 hours.
Serve garnished with raspberries, mint leaves, candied ginger