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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 4 |
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A delightful dessert Ingredients:
60 g (2 oz) fresh or frozen cranberries |
30 g (1 oz) granulated sugar |
2 egg whites (make sure that the eggs are very fresh) |
60 g (2 oz) caster sugar |
140 ml (1/4 pint) whipping cream |
140 ml (1/4 pint) natural yoghurt |
2 tbsps chopped fresh mint |
Directions:
1. Put the cranberries and the granulated sugar into a small, heavy-based pan.
2. Cook the cranberries slowly over a moderate heat, until they soften and the juice begins to run.
3. Set the cranberries aside to cool completely
4. Whisk the egg whites until they are stiff, but not dry
5. Gradually whisk in the caster sugar, whisking well between additions, until the egg whites are smooth and glossy and form stiff peaks.
6. Whip the cream until it is thick and combine this with the yoghurt in a large bowl.
7. Fold the egg whites carefully into the cream and yoghurt mixture.
8. Stir in the cooked, cooled cranberries and the chopped mint. Do not over-mix, as the dessert should look marbled.
9. Spoon into individual serving dishes.
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