Make the cucumber sorbet recipe is easier than you expect: start seasoning the cucumber with salt and leave to steep in water to around 10 min. Pat dry.
Mix together the crème fraîche, yogurt and the horseradish. Add the mint and stir into the cucumber mixture. Season with salt and ground black pepper and fold in the egg white. Transfer to a flat container and freeze for at least 3 hours stirring every 30 min.
The cucumber sorbet is now ready to be tasted.