Cooking time: about 20 minutes
ingredients
serves 4
1/2 pound redcurrants
1/2 pound raspberries
1 cup confectioners sugar
2 medium-sized egg whites
pinch of salt
method
1. Pass all the fruit through a strainer to make a puree.
2. Stir in the sugar until dissolved.
3. Beat the egg whites with the salt until stiff.
4. Fold into the fruit puree, then turn into a saucepan.
5. Beat over gentle heat until the mixture starts to thicken and rise like a souffle.
6. Serve hot or cold.
