Coffee sorbet is a fresh and light dessert, perfect for ending a summer meal. The intense aroma of coffee combines with the sweetness of sugar and the touch of rum, creating a refreshing and tasty combination. The egg whites give the sorbet a soft and frothy texture. Ideal for coffee lovers and summer treats.
Heat the milk with the coffee, sugar, and rum without bringing it to a boil
Let it cool and pour into an aluminum tray and freeze for 1 hour in the freezer
Whip the egg whites until stiff and add them to the firm and crumbled mixture
Blend everything and put the mixture back in the tray and this in the freezer for about 2 hours until ready to serve
Blender
Pan
Italia
| Energy (kcal) | 53.06 |
| Carbohydrates (g) | 5.29 |
| of which Sugars (g) | 5.29 |
| Fat (g) | 2.29 |
| of which Saturates (g) | 1.33 |
| Protein (g) | 2.73 |
| Sale (g) | 0.14 |
