Recipe: Sorbetto di Candito d’uova (Candied Egg Sorbet)

 

In 1778, Vincenzo Corrado published the first book of Mediterranean “Haute Cuisine”, Il Cuoco Galante. In it he debuts a recipe for sorbetto (the Italian word for sorbet), a refreshing sweet loved by the Napolitean Glitterati of the 18th century which would be the very start of the sorbet legacy. Here’s how to recreate the mother dessert.

INGREDIENTS (makes about 750ml of sorbet)

  • 15 egg yolks
  • 525 ml sugar syrup
  1. Combine the egg yolks with the syrup and whisk well.
  2. Heat slowly, whisking until the heat reaches 85˚C/185˚F (Do not stop whisking otherwise you’ll end up with very sweet scrambled eggs).
  3. As soon as it reaches the temperature, immediately plunge the base of the pan into a sink of cold water and continue to whisk until the heat is below 80˚C/176˚F. Leave to cool.
  4. When cool, pour into a plastic storage box, cover with greaseproof paper or freezer film and freeze overnight.
  5. The next morning, scoop and enjoy.

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