GOOSEBERRY YOGURT SORBET

Preparation Method :

• Put the gooseberries in a saucepan with the sugar and water. Cook gently, covered, until the fruit is soft.
• Puree in a blender or food processor, then push through a nylon sieve and leave until cool.
• Sprinkle the gelatine in cold water in a small bowl and leave to soak for 2-3 minutes.
• Place the bowl over a saucepan of simmering water and stir until dissolved. Leave until lukewarm, then stir into the gooseberry puree with the yogurt.
• Whisk the egg whites until stiff but not dry. Fold into the puree.
• Pour into a rigid freezer container and freeze for about 2 1/2 hours or until almost frozen.
• Remove from the freezer and beat or whisk well, or blend in a food processor. Return to the freezer and freeze for at least 4 hours, until firm.
• Before serving, transfer to the refrigerator for about 30 minutes to soften slightly.