Gooseberry Yogurt Sorbet
A light and refreshing way to use gooseberries.
700 Gram Fresh or frozen gooseberries, topped & tailed
110 Gram Granulated sugar (4 oz)
50 ml Water (2 fl oz)
1 Tablespoon Gelatine
300 Gram Natural yogurt (11 oz)
2 Egg whites
Put the gooseberries in a pan with the sugar and water. Cook gently, covered, until the fruit is soft. Purée then push through a nylon sieve and leave until cool.
Sprinkle the gelatine in 3 tbsp 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 purée with the yogurt. Whisk the egg whites until stiff but not dry. Fold into the purée.
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.