Ingredients: 50 ml boiling water 50 g icing sugar 1 tsp gelatine 250 ml blackcurrant juice 250 ml whipping cream 2 egg whites
Directions:1. Stir water, icing sugar and gelatine together until all is dissolved. Add the blackcurrant juice and pour the mix into a mold. Put in a freezer (-18 C) for 1 to 1 1/2 hour. 2. Whip the cream until stiff. Whip the egg whites until stiff. Fold both in carefully. Put the sorbйt back into the freezer for about 2 hours, until frozen. Make sure that you stir it after about one hour. |