A brilliantly flothy, fluffy, foamy version of sorbet. And possibly the best name of any dessert ever. Feeds 2.
- 150g berries, any sort you like
- 90g caster sugar
- 1 egg white
- Put the berries in a pan with 50g of the sugar and 50ml water
- Heat gently until the berries pop and release their juice
- Pour into a fine sieve and press through to remove the pulp and seeds
- Taste to check the sugar levels (adjust with more sugar or a squeeze of lemon juice – bearing in mind there’s more sugar to come) and then chill the fruit puree for at least 20 mins
- In a separate bowl, whisk the egg white to soft peaks
- Add the remaining sugar 1 tsp at a time until it is a stiff glossy meringue
- Fold the fruit puree into the meringue until it’s completely incorporated
- Scrape into a freezer-safe container and cover. Freeze for at least 2 hours
Remove from the freezer about 10 mins before you want to serve. Top with a splash of bubbly and a few fresh berries for extra froth and fizz!
Sophie cooks 