Strawberry Mousse Sorbet

I am now in France, enjoying all kinds of delicious foods, and staying with a host family. My host mom has a magic machine that you can't buy in the US (yet) called a Thermomix. It mixes, it heats, it weighs, it times, it chops, it kneads. So you can see why it's magic. Today we made a Strawberry Sorbet that was extra  magical. It was just strawberries, sugar and an egg white but it had an incredible texture. I'm sure it's due in part to the special whisk attachment of the Thermomix, but I bet you could do it with a VitaMix, too. I shall charge my little sister with making it and reporting back.

I did the nutrition info to post it, and I am stunned at how decent it is! It was so rich and creamy!

Strawberry Mousse Sorbet 

Prep time: 10 min     Servings: 3-6

250 grams frozen strawberries (8.8 ounces, just over half a pound)
40 grams granulated white sugar (1.75 ounces, or 1/4 cup minus 1 Tbs)
1 egg white (you can buy pasteurized egg white in most grocery stores if the truly raw ones worry you.)

- Put the sugar in your mega strong blender and blend until fine.

- Add strawberries (however many your machine recommends at a time) and blend until they are all basically chopped. Hers took 5-6 pulses. You'll mix it more, but this gets it started. Use a spatula to push down the parts on the walls of the blender.

- Blend strawberries with sugar for 1 and a half minutes on high.

- Add egg white and blend on medium for 1 minute. You could also pour it into a bowl and use an electric hand mixed to incorporate more air.

A view through the top of the magic machine as it spun:

Nutrition info for 1/4th of recipe: Cal - 26     Fat: 0g     Carbs: 5.8g     Protein: 0.9g