Champagne strawberries with yoghurt sorbet
- To make the sorbet; use an electric beater and beat the egg whites until peaks form. Slowly add the sugar and continue beating until the whites become glossy peaks.
- Fold the yoghurt and egg whites together, then freeze until required. Give a good stir occasionally during the freezing process to ensure a good texture. Alternatively use an ice cream machine and follow the instructions.
- Hull the strawberries and slice. Pour over the Champagne and let sit for an hour before serving with the sorbet.