Amanda Laird: Champagne strawberries with yoghurt sorbet

Photo / Babiche Martens

Serves 4

Sorbet

3 egg whites

2/3 cup caster sugar

2 cups Greek-style unsweetened yoghurt

1 large punnet of strawberries

2 glasses of Champagne

1. To make the sorbet; use an electric beater and beat the egg whites until peaks form. Slowly add the sugar and continue beating until the whites become glossy peaks.

2. Fold the yoghurt and egg whites together then freeze until required. Give a good stir occasionally during the freezing process to ensure a good texture. Alternatively use an icecream machine and follow the instructions.

3. Hull the strawberries and slice. Pour over the Champagne and let sit for an hour before serving with the sorbet.