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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 (serves 8-10)
160g golden granulated sugar
250g blackberries or blackcurrants
2 tbsp lemon juice
2 large egg whites
75g caster sugar
1. 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).
2. 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).
3. 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.
This recipe first appeared in Waitrose & Partners Food, August 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
Per serving (8) 588kJ
This recipe was first published in July 2019.