publication

Jelly palm sorbet

Photo credit: Andre Fortes

Cerratinga

by BFN Brazil

Preparation
Mix the fruit pulp and water in a blender for 2 minutes or until smooth. Sieve, add the remaining ingredients and blend for another 2 minutes. Transfer the mixture to a bowl and place in the freezer for 5 hours. Freeze thoroughly before serving.

05/12/2016
Sweet
Journal/Series: 2 cups of jelly palm fruit pulp
100ml of water (1/2 cup)
300ml of milk (2 large Tumbler glasses)
150g of sugar (1 cup)
130g of double cream (1 cup)

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