I was looking for a recipe on the web and found a lot of the recipes have whipped egg whites in them. What is the purpose of the egg whites in the sorbet? Are they used only for yogurt sorbet or also just plain fruit sorbets?
Yogurt sorbet
amuse_bouche
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I was looking for a recipe on the web and found a lot of the recipes have whipped egg whites in them. What is the purpose of the egg whites in the sorbet? Are they used only for yogurt sorbet or also just plain fruit sorbets?
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None of the sorbets I've seen and read on have had egg whites in them. Usually just fruit, sugar and water.
Perhaps it's a texture issue with the yogurt?
Perhaps it's a texture issue with the yogurt?
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Texture would definitely make sense.
Basically I googled "yogurt sorbet" which is how I found several recipes using whipped egg whites, uncooked.
Basically I googled "yogurt sorbet" which is how I found several recipes using whipped egg whites, uncooked.
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