Blackberry spoom

Name: Blackberry spoom
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 8
Ingredients: 160 g golden granulated sugar; 250 g blackberries or blackcurrants; 2 tbsp lemon juice; 2 large egg whites; 75 g caster sugar

A 'spoom' is a fresh, light spin on a sorbet, with a moussey texture from added egg white. This one is very easy to make and doesn't require churning.

Makes: about 1 litre

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Serves8
CourseDessert
Prepare25 mins
Cook5 mins
Total time30 mins
Pluscooling, chilling and freezing

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Ingredients

160g golden granulated sugar
250g blackberries or blackcurrants
2 tbsp lemon juice
2 large egg whites
75g caster sugar

Method

Put the sugar in a small pan with 160ml water; heat gently, stirring, until dissolved. Add the blackberries (or blackcurrants). Bring to a simmer; cook for 2-3 minutes then remove from the heat. Cool the pan in a sink of cold water (10-15 minutes).
Put the berry mixture and lemon juice in a blender; whizz until completely blended. Pour through a fine sieve, pressing the blackberry seeds to extract as much purée as possible. Discard the seeds. Cover and chill the purée. Meanwhile, in a large, clean bowl, whisk the egg whites until they form soft peaks. Gradually sprinkle in the caster sugar, continuing to whisk until the sugar has dissolved and you have a glossy meringue (about 5 minutes).
Fold the meringue into the purée, making sure it is completely incorporated. Transfer to a lidded container (about 1 litre), top with baking parchment, then cover tightly and freeze for at least 2½ hours or overnight. Soften for 15 minutes in the fridge before serving. It will keep for up to 3 months in the freezer.