Apple and Calvados Sorbet from The Great Ice Cream Book by Jon Croft
Slice the apples, having removed the core but not the skin. Place into an ovenproof dish, sprinkle with the sugar and add dry cider. Cover with baking foil and place into preheated oven...
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Ingredients
- 2 fl.oz. (50 ml.) Calvados
- 2 tablespoons beaten egg whites
- 1 tablespoon double cream, beaten
- 4 oz. (125 g.) soft brown sugar
- 1 pint (575 ml.) dry cider
- 1 medium Cox’s apple
- 2 large Bramley apples
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