Chilled Blackberry Snow
The swirled layers of iced fruit puree and creamy egg white are very effective in this recipe but do finish it off just before it is needed and serve immediately. If really necessary, it can be kept refrigerated for a couple of hours, but it will start to lose some volume.
Ingredients
- 1 lb blackberries fresh or frozen, thawed
- 2 egg whites
- 2 oz caster sugar
- 10 floz fresh double cream
Instructions
- Rub the blackberries through a nylon sieve. Pour the puree into a rigid container and freeze for about 2 hours or until mushy.
- Whisk the egg whites until stiff, then add the sugar gradually, whisking until the mixture stands in soft peaks. Whip the cream until it just holds its shape.
- Remove the frozen blackberry puree from the freezer and mash to break down the large ice crystals, being careful not to break it down completely.
- Fold the cream and whites together, then quickly fold in the semi-frozen blackberry puree to form a 'swirled' effect. Spoon into tall glasses and serve immediately.
Calories: 244 kcal
Carbohydrates: 18 g
Protein: 3 g
Fat: 19g
Saturated Fat: 11 g
Cholesterol: 68 mg
Sodium: 36 mg
Potassium: 176 mg
Fiber: 4 g
Sugar: 13 g
Vitamin A: 886 IU
Vitamin C: 16 mg
Calcium: 55 mg
Iron: 1 mg