I love looking through old cookery books. I am fascinated by their simplicity in general and always curious as to how something would turn out. This recipe from the book Hedgerow Cookery by Rosamond Richardson intrigued me. I have know that egg white makes sorbet silky smooth but I had not personally used it. I was thrilled by the result. I do have an ice cream machine but it is bulky and heavy and it was lovely to get the smooth mouthfeel without using the machine. I will be using this recipe for other soft fruit such as strawberries, raspberries and wild blackberries. This recipe only filled half of my dedicated ice cream tub, probably only serving 4.
- 250g elderberries
- 60g caster sugar
- 1 small carton double cream
- 40g icing sugar
- 2 egg whites
Method
Wash the berries and liquidise them with the caster sugar. Push the mixture through a sieve to remove the pips.
Whip the double cream with the sifted icing sugar until thick. Fold it into the elderberry purée.
Whisk the egg whites until stiff. Add a large spoonful of egg white to the cream and whisk gently to incorporate. Then gently fold the remaining egg white into the mixture.
Cover and freeze.