Spoom – Palate cleanser

1 cup sugar 1/2 cup water 4 egg whites, at room temp 1 qt. lemon sherbet, softened

Early in day, or up to 1 week before serving, combine in a medium saucepan the sugar and the water. Cook over medium heat just until the temp reaches 238 degrees F (114 C) on candy thermometer or until syrup forms thin threads when dropped from a spoon onto waxed paper. Meanwhile, in a large bowl, with mixer beat the egg whites until soft peaks form. Continue beating pouring hot syrup in a thin thread into whites. Stir in the lemon sherbet. Spoon into 12 freezer proof stemmed glasses or dessert dishes to about 3/4 full. Cover and freeze. To serve, at the table, pour a few tablespoons (30 ml) rose, white wine or champagne on top of each serving.

Obviously this was served at the "gourment club" A little too upper scale to serve at a regular dinner......but when you are serving a nice meal and having a special evening it really is nice in between the courses.