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Recipe by
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 foamy texture. Ideal for coffee lovers and summer treats.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 4: Heat the milk with the coffee, sugar, and rum without bringing it to a boil
Step 2 of 4: Let it cool, pour it into an aluminum tray, and freeze for 1 hour in the freezer
Step 3 of 4: Whip the egg whites until stiff peaks form and add them to the set, crumbly mixture
Step 4 of 4: Blend everything and put the mixture back into the tray, then return it to the freezer for about 2 hours until ready to serve
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In summary: Not suitable for vegans · Contains lactose · Nickel to be checked · Allergens detected: Eggs and Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving169 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 376 kJ90 kcal | 223 kJ53 kcal |
| Fat | 0.17 g | 0.1 g |
| of which saturated fatty acids | 0.12 g | 0.07 g |
| Carbohydrates | 17.24 g | 10.23 g |
| of which sugars | 17.09 g | 10.14 g |
| Protein | 5.26 g | 3.12 g |
| Salt | 0.17 g | 0.1 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
