Apple-lime yogurt sorbet
Making real homemade ice cream isn't difficult at all. You'll need heavy cream (30-35%), egg whites, lemon juice, and sugar. That's pretty much it. The cream and sugar should be boiled...
The main difference between ice cream cake and regular ice cream is its larger size. You can, of course, try buying it at the store, but it's much more fun to make it yourself. Especially since...
Strawberry yogurt cake is a heavenly delight for both those who can't live a day without sweets and pastries, and for those who aren't particularly enthusiastic about treats. Why is that? Because, on the one hand, you're dealing with a delicious dessert, and on the other, it's not the slightest bit cloying: the sweetness of the berry cake is fully offset by the pleasant tartness of the yogurt and juicy strawberries. The texture of this unique treat deserves special mention. The base of this strawberry yogurt cake is an airy sponge cake that pairs beautifully with the most delicate jelly cream. Trust us: this dessert will captivate you from the first bite and will leave you wanting more!
Apple sorbet—refreshing, light, delicate, and aromatic—is a wonderful light treat on a summer day. No heavy dairy products, just fruit, powdered sugar, and water… However, there's a small, but for many, significant addition: our sorbet contains egg whites! "How can that be? Now we can't have sorbet, too?" vegans might exclaim. Don't worry. Our sorbet isn't exactly traditional. And you don't have to add the egg whites if you prefer. It'll still work, but the dessert's texture will be coarser; after all, an apple isn't a peach or a mango. It has a crisp flesh that still retains a fine grain. And whipped egg whites are guaranteed to give the sorbet airiness and smoothness. This is why they're added to some signature sorbet recipes. And one more small detail: if you want to prevent the apples from browning during cooking, drizzle them with a little lemon juice.
