Honey Sorbet Recipe

15 ml/1 tbsp powdered gelatine

60 ml/4 tbsp apple juice
200 ml water

60 ml/4 tbsp clear honey
250 ml/8 fl oz/1 cup creme fraiche

3 egg whites
40 g/3 tbsp caster (superfine) sugar

Method:

Sprinkle the gelatine over the apple juice in a small bowl and leave to soften for 5 minutes. Stand the bowl in a pan of hot water and stir until the gelatine has dissolved completely (or dissolve in the microwave). Blend the water and honey in a bowl. Stir in the dissolved gelatine and the creme fraiche. Freeze for 1.5 hours. Remove from the freezer and whisk with a fork to break up the ice crystals. Whisk the egg whites until stiff. Whisk in the sugar until stiff and glossy. Fold into the half-frozen mixture with a metal spoon. Return to the freezer and freeze until firm.