Blackcurrant and elderflower whip

This is nothing short of miraculous - blackcurrants, egg whites and a modicum of sugar whipped into an airy, sweet-tart frozen cloud. Use electric beaters or a freestanding mixer for best results.

Ingredients

2 cups	Frozen blackcurrants (Main)
½ cup	Caster sugar
2 Tbsp	Elderflower cordial (Main)
2	Egg whites
1 serving	Freeze-dried blackcurrants, optional

Directions

1. Put the blackcurrants, sugar and cordial in a large bowl. Using a potato masher or mallet, crush the currants as much as you can. Add the egg whites and stir, then beat on high speed for 5-10 minutes, until the mixture has doubled in volume and resembles a billowing pink cloud. It will seem like nothing is happening for the first few minutes; scrape down the sides of the bowl, keep the faith and keep beating.
2. Gently scoop the mixture into a 2-litre lidded plastic container and freeze for at least four hours. Scoop into bowls or cones to serve and garnish with freeze-dried blackcurrants.

See more of Lucy's blackcurrant recipes

• Venison medallions with blackcurrant and red onion salsa
• Blackcurrant, vanilla and banana smoothies