Strawberry Sorbet with Red Fruit Coulis

Preparation

Coulis

In a saucepan, combine the water and sugar

Heat, stirring occasionally, until the sugar dissolves

Bring to a simmer and cook for 8 minutes or until it reaches the desired consistency (test by drizzling some of the warm coulis between your thumb and index finger; if it forms a thread that breaks easily, it's ready)

Let it cool

Strain the fruit over a fine-mesh sieve

Combine with the coulis. Reserve

Sorbet

1

Heat the sugar and water to 180°F (or until it reaches the desired consistency)

2

In a separate bowl, beat the egg whites until stiff peaks form

Fold in the cooled coulis

Beat until smooth

If preferred, blend in a blender for 5 minutes to achieve a creamy texture

When cooled, add the cream and kirsch

Mix well and reserve

Pass the strawberries through a processor and combine with the creme

3

Mix well and transfer to a large serving dish

Chill for 4 hours in the freezer

Remove and blend in a processor or blender until smooth

Transfer back to the serving dish and chill for another 2 hours

Remove and beat again

Chill for 40 minutes before serving

Serve with the reserved coulis

Yields 10 servings

Calories per serving: 208

Easy