Coffee sorbet is a fresh and light dessert, perfect to conclude a summer meal. The intense aroma of coffee combined with the sweetness of sugar and a hint of rum creates a refreshing and tasty combination. Egg whites give the sorbet a soft and frothy consistency. Ideal for coffee lovers and summer treats.
Heat the milk with the coffee, sugar and rum without boiling
Let it cool and pour into an aluminum tray and freeze for 1 hour in the freezer
Whip the egg whites until stiff and mix them into the solidified and crumbled mixture
Blend everything together and put the mixture back in the tray and return it to the freezer for about 2 hours until serving
Blender
Pan
Italy
| Energy (kcal) | 53.32 |
| Carbohydrates (g) | 10.14 |
| of which Sugars (g) | 10.14 |
| Fat (g) | 0.15 |
| of which Saturates (g) | 0.1 |
| Protein (g) | 3.07 |
| Sale (g) | 0.11 |
