Ingredients
4 Egg Whites
100g Caster Sugar
300ml Double Cream
120g Bird’s Eye Petits Pois
1 TSP Vanilla Extract
10g Fresh Mint, finely chopped
Our method
In a bowl whisk the egg whites with caster sugar until it forms stiff peaks.
In another bowl whisk the double cream, vanilla extract and finely chopped mint until soft peaks form.
Fold the egg white along with the frozen peas into the whipped cream (be careful not to over mix)
Place the mixture into a freezer suitable container covered with cling film and freeze. Every 20 minutes using a fork mix around while the ice crystals are forming this will help give a fluffy texture, it should take about 3 – 4 hours to freeze solid.
Serve and enjoy!
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