Description Edit

When all the Berries are available in the autumn it is important we use them. Home made taste better and we know what is in it.

Ingredients Edit

• 50 ml boiling water
• 50 g icing sugar
• 1 tsp gelatine
• 250 ml blackcurrant juice
• 250 ml whipping cream
• 2 egg whites

Directions Edit

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 1½ hour.
Whip the cream until stiff.
Whip the egg whites until stiff.
Fold both in carefully.
Put the sorbét back into the freezer for about 2 hours, until frozen.
Make sure that you stir it after about one hour.

Other Links Edit

See also Edit