Lemon sorbet in lemon-poppy seed cookie cups (for the cookie cup recipe please refer to one of my favourite cook books: “The Perfect Scoop” by David Lebovitz).
This is a simple and very refreshing lemon sorbet, not to forget a cheap one for those on a budget. It’s one of my favourite recipes that I often come back to. The recipe is from the pamplet that followed with the ice cream maker when it was bought around 15 years ago (!).
I know that adding a raw egg white to ice cream may sound crazy, especially in countries with high numbers of Salmonella contaminated eggs, so omit it if you’re in one of thoose countries. However the sorbet will not be as creamy and fluffy without the whipped egg white. Luckily for me Sweden has one of the lowest Salmonella infection rates and it’s very uncommon with contaminated Swedish eggs.
Lemon sorbet
(requires an ice cream maker)
300 ml water
150 ml caster sugar
150 ml freshly squeezed lemon juice
1 egg white, whipped
Bring water and caster sugar to boil and let simmer for 2 minutes. Let cool. Add lemon juice and put the mixture in the fridge until completely cool. Add the whipped egg white, don’t worry about the lumps, pour into an ice cream maker and follow the manufacturer’s instructions. When the sorbet is firm and done, scoop it out and let rest in the freezer until it’s time to serve. Don’t keep the sorbet in the freezer for more than 24 hours as it will loose it’s creaminess.
Mini pizzas with mozzarella and kabanos
Makes 10
Pizza dough:
250 gram flour (I’ve done this with both normal flour and tipo 00, both works fine)
200 ml luke warm water
2 tbsp olive oil
1 pinch of Maldon sea salt
25 gram yeast
Topping:
around 200-250 gram mozzarella, sliced
3-4 kabanos sausages, sliced
10 cherry tomatoes
1 small red onion, sliced
0.5 jar of ready made pasta sauce with tomatoes and chili (for example Barilla or Zeta)
In the bowl of your mixer (like a Kenwood or KitchenAid), combine water and yeast with the dough hook. Make sure the yeast is completely dissolved and then at a low speed, add salt, olive oil and the flour. Let the machine knead the dough for 5-7 minutes until smooth. If needed add more flour. Remove the dough hook, cover with a kitchen towel and let the dough rise for 30 minutes.
Put baking paper on two baking sheets. Divide the dough in half and make 5 small pizzas of each part. As they are so small I just sprinkle some flour on them and flatten them directly on the baking sheet.
Spread 2 tsp of pasta sauce on each pizza. Divide the cheese equally over all pizzas, then the sliced sausages, onion and at last the tomatoes. Bake in the oven for 10-15 minutes, 220 degrees C (convection oven). Sprinkle Maldon sea salt and serve directly.
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