Cooking time: 30 minutes in total, plus 8 hours freezing
ingredients
serves 8
1 cup sugar
2 cups water
1/2 teaspoon gelatin, softened in
2 tablespoons water
1 1/2 pound raspberries
1/2 cup thick cream
1 egg white
method
1. Dissolve the sugar in the water in a saucepan, then bring to the boil. Boil briskly until the temperature reaches 106°C (220°F) on a sugar thermometer (at this stage a short thread pulled out between two forks will snap).
2. Remove from the heat and cool the syrup for 5 minutes, then stir in the gelatin.
3. Press the raspberries through a strainer to make a puree. Stir in the syrup mixture and chill for 1 hour.
4. Pour into a freezer tray, cover with foil and freeze for 1 hour or until slushy.
5. Whip the cream until thick. Beat the egg white until stiff and fold it into the cream. Beat the raspberry mixture to break up any ice crystals, then fold in the cream mixture. Return to the freezer tray and freeze for an additional 6 hours.
6. Allow the sherbet to soften for about 30 minutes in the refrigerator before serving.
