300 gmstone-fruit flesh, such as apricot, blood plum or cherry, coarsely chopped½lemon, juice only30 mlorange liqueur100 gmcaster sugar40 gmeggwhites (from about 1½ eggs), at room temperature400 mlpouring cream, chilled
Process fruit, lemon juice and liqueur in a food processor until smooth, pass through a coarse sieve, set aside. You should have 250ml purée.
Stir 80gm sugar and 50ml water in a small saucepan over medium-high heat until sugar dissolves. Bring to the boil and cook, brushing down sides of pan with a wet pastry brush, until mixture reaches 114C on a sugar thermometer (4-5 minutes).
Meanwhile, whisk eggwhites and a pinch of salt in an electric mixer until soft peaks form. With motor running, pour in sugar syrup in a thin steady stream and whisk until completely cold (5-6 minutes).
Whisk cream and remaining sugar until soft peaks form. Fold through eggwhite mixture until smooth. Fold through fruit purée, spoon into eight ½ cup-capacity dariole moulds, smoothing tops, and freeze overnight. Dip moulds in hot water, invert onto chilled plates and serve immediately.