Passionfruit Sorbet Recipe

Inspired by L'Abattoir

Time50m

Serves4

Verjus sabayon

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Ingredients

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1
Prepare the Syrup
In a saucepan, combine water and sugar. Heat over medium heat until the sugar is completely dissolved. Remove from heat and let cool.
2
Mix Ingredients
In a mixing bowl, combine the passionfruit puree, lemon juice, and salt. Stir in the cooled syrup until well mixed.
3
Chill Mixture
Refrigerate the mixture for at least 2 hours or until thoroughly chilled.
4
Freeze the Sorbet
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a sorbet consistency.
5
Store
Transfer the sorbet to an airtight container and freeze for at least 4 hours before serving.

6
Prepare the Sabayon
In a heatproof bowl, whisk together the egg yolks, sugar, and verjus.
7
Cook the Mixture
Place the bowl over a pot of simmering water (double boiler) and whisk continuously until the mixture thickens and forms a ribbon when drizzled.
8
Serve
Remove from heat and let cool slightly before serving alongside the passionfruit sorbet.