You like scented and original sorbets, here is the faisselle and watermelon sorbet, both easy to make and inexpensive for a dessert.
Ingredients for 4 people
20 cl of water 140 g cane sugar 2 branches of mint 1 small watermelon pastèque (450 g of flesh) 2 egg whites 200 g of faisselle
Recipe sorbet faisselle-pastèque
In a saucepan,
Pour in the water and sugar. Heat over low heat. Once the sugar is melted, add the mint. Heat the syrup for 5 to 8 minutes over low heat. Cover and let cool completely (about 40 minutes). Cut the watermelon into pieces. Remove 450 g of flesh. To turn white into firm snow. Mix the watermelon, the faisselle and the mint syrup. Add the egg whites to the watermelon/dish mixture. Mix all the ingredients well and pour into the ice cream maker. The setting is fast, about 20 minutes.
Let the ice cream rest for 1 hour in the freezer before eating.
In a fat-free frying pan,
Roast the cashews. Once cooled, crush them.
Arrange the ice cream in verrines and sprinkle with roasted cashews.
Also to be read: health benefits and virtues of watermelon
Made from cow’s, goat’s or sometimes sheep’s milk, faisselle is a very fresh cheese with a pronounced lactic aroma and a moist and creamy texture. With a sweet and tangy taste, it is a fresh and light dessert.
Low in calories, the faisselle contains only 88 calories per 100 g for a fat content of 45%. Also available in a 0% version, it contains only 40 calories per 100 g. However, be careful how you decorate it: honey, jam, sugar…
Recipe: A. Beauvais
Photo: A. Beauvais – F. Hamel