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Gooseberry Yogurt Sorbet


700 g fresh or frozen gooseberries; topped and tailed
110 g granulated sugar
50 ml water
1 tablespoon gelatine
300 g natural yogurt
2 egg whites

Yield: 4-6 servings

Put the gooseberries in a pan with the sugar and water. Cook gently, covered, until the fruit is soft. Puree then push through a nylon sieve and leave until cool.

Sprinkle the gelatine in 3 tablespoon 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.




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