Leche Merengada - Meringued Milk Sherbet

Combine the sugar, lemon peel, cinnamon stick, orange liqueur, and milk in a saucepan.

Simmer over a low heat for 10 minutes. Do not allow to boil, as this will alter the fresh taste of the milk. Transfer to a bowl and allow to cool. Discard the lemon peel and the cinnamon stick. 
Beat the egg whites until stiff but not dry. Using a large metal spoon, fold the whites into the milk mixture. Add the brandy to taste. Place in the fridge to chill.

Make into a sherbet according to the directions for your ice cream machine. Alternatively, place the mixture in a shallow container in the freezer compartment of your fridge. Beat the mixture from
time to time in a food processor until smooth.

Scoop into serving bowls or glasses and garnish with Persian fairy floss, a dusting of cinnamon, or a scattering of rose petals.
Makes 11⁄2 litres

When beating egg whites ensure the bowl and beaters are free of grease, by washing well and rinsing in fresh water. Any grease will prevent the egg whites from beating.

Folding in egg whites with a metal spoon keeps the air in the mixture because the spoon cuts rather than pushes through the mixture.

Persian fairy floss and dried rose petals are available from the Epicurean Workshop

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