Coffee sorbet is a refreshing and light dessert, perfect for ending a summer meal. The intense aroma of coffee combines with the sweetness of sugar and a hint of rum, creating a refreshing and tasty combination. 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 boiling
Let it cool and pour it into an aluminum container and freeze for 1 hour in the freezer
Beat the egg whites until stiff and fold them into the chilled, crumbled mixture
Blend everything and return the mixture to the container and place it in the freezer for about 2 hours until ready to serve
Blender
Pan
Italy
| 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 |
