Redcurrant and coconut yoghurt sorbet

Serves 6 Desserts and puddings

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Method

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

In a bowl, 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 redcurrant mixture until an even colour forms.

Churn the mixture in an ice cream maker according to the manufacturer’s instructions. Take large spoonfuls of the sorbet and add to a freezerproof container, leaving space in between for the coconut yoghurt sorbet. Freeze while you prepare the coconut yoghurt sorbet.

Put the coconut yoghurt in a bowl and mix in the icing sugar, followed by the coconut water and coconut extract.

In a bowl, 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 maker according to the manufacturer’s instructions.

Add spoonfuls of the mixture to the spaces left in the redcurrant sorbet and freeze for at least 4 hours before serving.