In this recipe, we used ginger and pepinos both grown in our own GS300 systems.
150g of pepino flesh – fruit deseeded, skinned
2.5cm length of ginger root, peeled and grated
1 egg white
50g caster sugar
Process the sugar and pepino flesh in a blender.
Place in a clean plastic container and freeze for 2 hours until mushy.
Whisk the egg white until it forms soft peaks but is not dry. Remove flesh from freezer use a fork to loosen the flesh, add the grated ginger and carefully stir in the egg white. Return to the freezer and freeze for a further 2 hours or until firm but scoopable.
Serve with a sprig of mint and a piece of crystallized ginger.