Chowhound Presents: Table Talk with Nadine Levy Redzepi of Downtime: Deliciousness at Home | Ask Your Questions Now ›

Home Cooking

Sorbet Eggs

Adding Egg Whites to Sorbet


Home Cooking 8

Adding Egg Whites to Sorbet

Velda Mae | Jun 26, 2007 10:18 AM

I have a recipe for strawberry sorbet that suggests the option adding a raw egg white during the last few minutes of churning. The intended effect is to help emulsify and stabilize the sorbet and preserve it if it's to be frozen for a few days. Has anyone tried this? How were the results?

I'm hoping to share this dessert with my two-year-old nephew so I'd prefer not to add vodka to the mixture, which seems to be what many 'hounds do to preserve the texture of their sorbets.

Want to stay up to date with this post?

Recommended From Chowhound