Sherbet

Delicious, creamy dessert, Sherbet is made with fresh or frozen raspberries. The pureed raspberries should make 1 pint in quantity; if they do not, make up the volume with water. Serve the sherbet cither on its own or decorate with frosted fresh fruit.

8 oz. sugar

16 fl. oz. water oz. gelatine, dissolved in

2 tablespoons hot water

11 lb. fresh raspberries, hulled

4

11. oz. double cream

1 egg white, stiffly beaten

Set the thermostat of the refrigerator to its coldest setting.

In a medium-sized saucepan, dissolve the sugar in the water over low heat, stirring constantly. Increase the heat to high and bring the syrup to the boil. Boil the syrup for 10 to 15 minutes or until the temperature reaches 220 F on a sugar thermometer or a small amount dropped in ‘cold water forms a short thread when pulled between thumb and index finger.

Remove the pan from the heat and set the syrup aside to cool for 5 minutes. Stir in the gelatine mixture. Puree the rasp- berries in a blender and rub them through a strainer into a medium-sized mixing bowl. Alternatively, using the back of a wooden spoon, rub the raspberries through a strainer into a medium-sized mixing bowl. Stir in the syrup. Pour the mixture into a large mixing bowl. Cover the bowl and place it in the refrigerator to chill for 1 hour.

When the mixture is cold, spoon it into a cold freezing tray and put it into the frozen food storage compartment of the refrigerator to freeze for 1 hour.

Meanwhile, in a small mixing bowl, using a wire whisk or rotary beater, beat the cream until it is thick but not stiff.

Using a metal spoon, fold the egg white into the cream.

Remove the tray from the refrigerator. Scrape the sherbet into a large mixing bowl. Using a wire whisk or rotary beater, beat the sherbet until it is smooth. Fold the cream mixture into the sherbet. Spoon the sherbet back into the tray and return the tray to the frozen food storage compartment. Freeze for 6 hours or until the sherbet is firm to the touch.

Remove the sherbet from the storage compartment. Spoon the sherbet into individual serving dishes and serve at once.

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