Layering a sorbet with different flavours?
So for dessert tonight, I thought I'd get ambitious and make a fresh raspberry and mango sorbet.
I made a quick and dirty raspberry the other night with just a bunch of raspberries, some sugar free pina colada syrup, and some crystal light.
This time I thought I'd something similar, but maybe sweeten it up a tinge with Splenda, but also make it half mango. I also thought of using some egg whites to give it a bit more silky texture (found that in another thread).
My theory was simply just to make two layers out of it before I throw it in the freezer - make the mango and then the raspberry (to avoid as much colour interference in the blender as possible).
Any ideas how to achieve this without mucking it up too much?