Soft Fruit Recipes

Put fresh strawberries in liquidiser to make puree. In mixing bowl put strawberry puree, egg whites and sugar. Using whisk, switch mixer onto maximum for 5-7 minutes until mixture is very pale and fluffy. Meanwhile lightly whisk cream until thick but not stiff. Fold cream into mixture using a metal spoon. Pour into container and freeze.

Strain or puree the strawberries, stir in the icing sugar and fold in the whipped cream.
Pour into trays and freeze for at least 2-3 hours.
Variations: Can be made with raspberries or blackberries.
(Freezer life approx 3 months)

Crush the strawberries or blend in a mixer. Pass through a sieve to remove pips. Put sugar and water in a pan with 3 pieces of orange peel and set pan over medium heat. Stir until sugar has dissolved and bring to a simmer.
Draw off the heat and leave to infuse for 10 minutes. Strain into the puree and add the orange juice and leave until cold.
Put the syrup into a freezer container and freeze uncovered until partly frozen, then turn into a chilled bowl and whisk until thick and light.
Whisk egg whites until stiff and beat into sorbet.
Return mixture to freezer container and freeze several hours (without stirring) until firm. Cover with lid to store.
To serve - scoop straight from freezer.

Puree : Put raspberries in stainless steel or enamel- lined pan. Mix juice and sugar.
Soften fruit over minimal heat, let it come to the boil gradually. Stir from time to time. Simmer 2-3 minutes maximum time. Cool.
Put through fine meshed sieve. (Do not blend)
Cool then chill.
1hr before serving gently turn strawberries into the puree using a large slotted spoon and a large bowl.
Pile into polished glass dishes or one glass bowl.