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20 December 2012,00:45 by

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Serves :

Preparation Time :
45 minutes

Cooking Time :
2 hours 30 minutes

Preparation Method :

  • Rub the blackberries through a nylon sieve. Pour the puree into a rigid container and freeze for about 2 hours or until mushy.
  • Whisk the egg whites until stiff, then add the sugar gradually, whisking until the mixture stands in soft peaks. Whip the cream until it just holds its shape.
  • Remove the frozen blackberry puree from the freezer and mash to break down the large ice crystals, being careful not to break it down completely.
  • Fold the cream and whites together, then quickly fold in the semi-frozen blackberry puree to form a 'swirled' effect. Spoon into tall glasses and serve immediately.


  • 450 grams  blackberries, fresh or frozen, thawed
  • 2 egg whites
  • 50 grams castor sugar
  • 300 ml fresh double cream

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