BANANA SORBET
3 bananas 360g 60g egg whites (2 large) 60g sugar Juice 1 lime 2T maple syrup
Serves: 4
METHOD
Place egg whites and sugar in a larger bowl over boiling water, whisk gently until all the sugar has dissolved. Remove from heat and whisk until cool. This produces a meringue, thick creamy and sweet. Peel the bananas and break up into a blender, add lime juice and maple syrup. Blend until smooth. Whisk banana mix into meringue, there is no need to fold as egg whites are stable. Place in a freezer proof tub and freeze, stir after 2 hours if want to.