Lychee sorbet with a papaya coulis/Sorvete de lichia com um coulis de papaia

This weekend as the sun is shining I decided to create a sorbet with a can of preserved lychees I have found in the back of the cupboard. And to compliment its fragrant flavour I served it with a papaya coulis, the last one on the tray  of my local greengrocer. A huge, oval shaped delicious fruit I also kept for my Monday cereal. Enjoy.

Lychee sorbet with a papaya coulis/Sorvete de lichia com um coulis de papaia

Ingredients

For the sorbet

1 can of preserved lychees (approx 120 gr)
3 egg whites
2 tbsp of caster sugar

For the coulis

150 gr of fresh papaya (no skin and no seeds)
20 ml of water
Juice of 1 orange
2 tbsp of caster sugar

Preparation

Drain the lychees from the can and pour the syrup in a small pan with the sugar and let it boil on medium heat for about 1/2 minutes. Remove from the heat and let it cool down.

Meanwhile, reduce the lychees into a purée on a food processor and slowly add the syrup. Transfer to a metal bowl and freeze for about 5 hours.

Remove from the freezer and reduced it again into a purée. Whisk the egg whites into soft peaks and slowly fold them into the purée. Froze again for at least 3 hours.

In a small pan place all the ingredients for the coulis and let it simmer for 20 minutes, checking if the liquid hasn’t totally evaporated. When the papaya syrup reaches a thick, gloopy consistency, remove from the heat and reduce it into a purée. Let it cool completely.

Serve the icecream with a spoon of coulis on top or underneath the scoop.

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