Holder Flower Sorbet with Aquafaba

For the elderflower sorbet, first beat the aquafaba in a food processor with a whisk for about 5 minutes until stiff.

Then empty the syrup into the beaten egg whites and whisk again.

Freeze in the ice cream maker. If you don’t have a glacemaker, pour everything into a suitable container and put it in the freezer.

When the sorbet starts to solidify, whip with a mixer and refreeze.

Proceed in this way for another 3×. Portion the elderflower sorbet and serve.

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