White Peach Sorbet

Ingredients

• 750 g white peaches
• 80 g sugar
• 2 egg whites
• 12 small figs

Instructions

1. 1.

   Wash, halve, pit, and dice the peaches. Combine with sugar in a pot and bring to a gentle simmer while stirring. Simmer for about 5 minutes until the peach cubes soften. Blend in a mixer and chill in the refrigerator for approximately 2 hours.

2. 2.

   Whisk the egg whites until stiff peaks form and fold into the peach purée. Freeze in an ice cream maker or deep freezer for about 4 hours, stirring every 20 minutes during the first 2 hours to prevent ice crystals.