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Raspberry Sorbet

lb. Raspberries
8 oz. Sugar
10 oz. Water
2 Egg whites

Put the sugar and the water into a pot, bring to the boil and simmer together for 10 mts.
Tip in the Raspberries and let them come back to the boil.
Take off the heat and let them cool.
When they are cool mash them up well to extract maximum flavour from the berries and pust the mixture through a sieve to loose the pips.
If you have a churn, tip this into it along with the beaten egg whites and then freeze the result.
Without a churn, freeze the raspberry puree until solid.
Break this up into chunks (use a wooden salad bowl and a rolling pin)
Put the egg whites into a food processor and whizz until they are fluffy.
Through the top of the processor and while it is still running, add the frozen raspberry chunks , one at a time , until they are amalgamated and the mixture is light and fluffy. Refreeze.
Remove from the freezer half hour before service.

April 14, 2006 09:11 PM | 0 Comments
  Martin Dwyer
Consultant Chef