Redcurrant and coconut yoghurt sorbet

Serves 6 Desserts and puddings

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Method

Two Chicks free-range liquid egg whites are available in supermarkets nationwide. For non-dairy coconut yoghurt, try Coyo or Coconut Collaborative, available in supermarkets nationwide.

For the redcurrant sorbet, put the berries and icing sugar in a large pan over a low heat and stir to dissolve the sugar into the berries. Increase the heat, simmer gently for about 4 minutes until soft and leave to cool completely. Sit a sieve over a bowl, strain and push the berries through using the back of a ladle in a circular motion then discard the seeds.

Whisk the egg white until soft peaks form. Add a quarter of the caster sugar at a time, whisking between each addition until stiff. Fold into the berry mixture until an even colour forms.

Churn the mixture in an ice cream machine following manufacturer’s instructions. Take large spoons of the sorbet and add to a freezer-proof container, leaving space in between for the coconut yoghurt sorbet. Freeze while you prepare the coconut yoghurt sorbet.

To make the second sorbet, put the coconut yoghurt in a bowl and mix in the icing sugar, followed by the coconut water and coconut extract.

Whisk the egg white until soft peaks form and add a quarter of the caster sugar at a time, whisking between each addition until stiff. Fold through the coconut mixture until evenly mixed. Churn in an ice cream machine following manufacturer’s instructions.

When ready, add spoons of the mixture to the spaces left in the redcurrant sorbet and freeze for at least 4 hours before serving.