225 g/8 oz/1 cup cottage cheese
5 ml/1 tsp finely grated orange rind
30 ml/2 tbsp orange juice
60 ml/4 tbsp clear honey
150 ml plain yoghurt
A pinch of ground ginger
1 egg white
Thinly pared orange rind, to decorate
Puree all the ingredients except the egg
white in a blender or food processor, or pass the cheese through a
sieve (strainer) and beat in the remaining ingredients. Turn into a
metal or plastic container, cover with foil and freeze for 2 hours.
Whisk thoroughly with a fork to break up the ice crystals. Whisk the
egg white until stiff and fold into the mixture with a metal spoon.
Re-cover and freeze for 1.5 hours. Whisk again with a fork, then
freeze until firm. To serve, spoon into wine goblets and sprinkle with
thinly pared orange rind.