YOGHURT ICE-CREAM
2 egg whites
Pinch of salt
150 g caster sugar
6 tbsp water
400 g greek yoghurt
1
Prepare the syrup by putting the sugar and water in a pan over a low flame. Dissolve the sugar well, then bring to the boil and simmer for 5 minutes. Beat the egg whites with the salt until very stiff.
2
Pour the hot syrup on to the egg whites and continue beating until it stiffens even further. Add the yoghurt by folding it in with a metal spoon and transfer to a container with a lid. Freeze for an hour, then remove from the freezer and mix again with the electric mixer. Freeze again until needed.
