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If you’re going to get a disease, I’ve decided that Celiac disease is the one to get! No drugs, no operations – just good food! How lucky can you get? (Well actually, if I could be a skinny Celiac it would be grand, but – life is not perfect….and I have finally realised that NOTHING is perfect, so that’s ok too 🙂
But – it is summer, icecream season. And while I can eat a little dairy, too much is just too much. So I was very pleased to find this recipe. It is part of a recipe in Annabel Langbein’s “The Free Range Cook” – a most beautiful book.
Fruit Cloud
250g berries – chopped up a bit if large
2 egg whites
1 cup sugar
1 Tbsp lemon juice
Have all your ingredients at room temperature – it helps the mixture fluff up.
Put everything in a bowl and beat till the sugar has dissolved. This will take about 8 minutes.
Pour the mixture into a container, cover and freeze for at least 4 hours. It will keep, covered in the freezer for about a month.
The Fruit Cloud delicious, soft, sweet and melty. Perfect served with extra berries and meringues.
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