Ice Cream

6 egg whites
250g sugar
225ml cream

Whisk egg whites to soft peak stage
Place the bowl over a saucepan of simmering water - don't let the bottom of the bowl touch the water.
As you beat, add the sugar in a steady stream. Continue to beat until thick and glossy (about 10 minutes).
Remove from heat and beat until cool. Chill in the refrigerator until quite cold.
Whisk cream to soft peaks and fold into meringue. (At this point you can also crumble in your meringues - if you are making Eton Mess)
Freeze till set.

Fruit Cloud - the ice-cream you're having, when you're not having ice-cream...

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.