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