Make your very own fro-yo with this great recipe- a perfect summer treat, and far cheaper than the shop!
- 550g (1lb 4oz) strawberries, hulled
- 25g (1oz) icing sugar
- 30ml (2tbsp) lemon juice
- 7g sachet powdered gelatine
- 600ml (1pt) double cream
- 2 large egg whites
- Lemon thins, to serve (see above)
Reserve 6 small strawberries for decoration, chop the rest and place in a food processor or blender, and process to a pulp. Push the pulp through a fine-holed sieve to make a smooth purée. Stir in the icing sugar and ?lemon juice.
Sprinkle the gelatine over 60ml (4tbsp) hot water and stir until dissolved (if the gelatine doesn’t dissolve completely, sit the bowl in a pan of very gently simmering water for 1-2 mins). Cool for 10 mins, then gradually fold into the strawberry purée. Chill for 15 mins until just beginning to set.
Whip the cream until it just holds its shape, and fold in two-thirds of the purée. Whisk the egg whites until softly peaking and fold into the cream mixture. Layer the rest of the purée and cream mixture in 6 serving glasses. Chill for 2 hrs or until set. Decorate with the reserved strawberries and serve with lemon thins.