Sweet Potato Gratin with Sorbet
For the sorbet: strain cranberry through a sieve. Add collected juice with 100 ml of water (approximately 2/5 cup), lemon juice and powdered sugar. Freeze for about 2 hours, stirring every 30 minutes with a whisk. Beat egg white and fold into sorbet. Freeze for another 3 hours.
For the gratin: peel sweet potatoes and cut into thin slices. Butter 4 ramekins. Combine cream with sugar. Layer potatoes in ramekins and pour cream over potatoes. Bake in preheated oven at 160°C (approximately 325°F) for about 30 minutes. Place a scoop of sorbet on top of each ramekin. Sprinkle with almonds and dust with powdered sugar. Serve.