4 egg whites
1/2 cup granulated sugar
1 pinch of salt
2 cups heavy cream, fresh
2 cups milk
2 cups water
250g dried damsons
4 egg whites
1/2 cup granulated sugar
1 pinch of salt
2 cups heavy cream, fresh
2 cups milk
2 cups water
250g dried damsons
In a refrigerator, whisk together the egg whites, sugar, and salt
Place the mixture in a warm water bath and beat with an electric mixer until it forms a cream-like consistency. Reserve
In a small saucepan, combine the heavy cream and milk
Heat over low heat, stirring occasionally, until it reaches a simmer before boiling
Remove from the heat and let cool slightly
In another saucepan, bring the water to a boil, then remove from the heat
Soak the damsons in hot water for 30 minutes
Drain the damsons and blend with some of the water in an electric blender until it forms a purée
Add the purée to the cooled cream mixture and transfer to a refrigerator-proof container
Cover with aluminum foil and freeze until firm
Remove from freezer, beat with a fork until smooth, and return to freezer for another 2 cycles
Remove from freezer 10 minutes before serving, unmold, and garnish with damsons.
