Wednesday, 10 July 2013
First of all make 500ml of sugar syrup: that is dissolve 500gr of sugar in 500ml of water under a slow heat. No need to boil.
Add 6, 4 inch sprigs of mint and 2 Tbsp of lemon juice and 250 ml of cold water. Bring slowly to the boil and then allow to cool.
Strain into your freezer container and freeze for a couple of hours until slushy.
Whisk up an egg white to stiff folds. Stir into the mint sorbet and return to the freezer for a couple more hours.
This integration of the egg-white into the sorbet is hard and in mine the white frothy stuff separated and floated on top.
I suggest you divide the mint sorbet amongst some serving glasses, like in the photograph above. In this way the egg-white appears like snow. It's great.