Peach Sorbet

Ingredients

• 1 Vanilla bean
• 0.5 small cinnamon stick
• 60 g 3:1 gelatin sugar (3 tbsp)
• 500 g very ripe peaches (4 very ripe peaches)
• liquid sweetener (as desired)
• 1 fresh egg white
• 125 g Blueberries
• 4 mint stems

Instructions

1. 1.

   Split the vanilla bean lengthwise and scrape out the seeds.

2. 2.

   Add half a cinnamon stick, gelatin sugar and 100 ml water to a small pot. Bring to a boil and reduce until syrupy. Strain through a sieve into a bowl.

3. 3.

   Wash, halve, pit and finely chop the peaches. Add to the syrup and blend with an immersion blender until smooth.

4. 4.

   Pass the peach puree through a fine sieve into a second bowl. Taste and adjust sweetness with liquid sweetener if desired.

5. 5.

   Separate the egg yolk for another use. Whisk the egg white in a tall container until frothy, then fold it into the peach puree.

6. 6.

   Freeze the sorbet mixture in an ice cream maker or place it in a shallow container in the freezer for at least 6 hours, stirring occasionally with an immersion blender.

7. 7.

   Rinse the blueberries. Wash and dry the mint, shake off excess water, and pick off leaves. Serve the peach sorbet topped with a portion of berries and mint leaves.