Preparation

Bring to the boil 250 g of water and pour it on the cinnamon bark and the clove: let it rest for about 20 minutes.
In the meantime, warm the remaining water and dissolve the stevia and the cinnamon powder in it. Strain the cinnamon bark infusion in the cinnamon syrup and let cool.

Put the mixture into the freezer and, after 30 minutes, mix it with the immersion blender.
Repeat this operation for 3 more times. After 30 minutes, blend the mixture adding the whipped egg white.
Put the mixture into the freezer again for 15 minutes.
Lightly mix before serving.
Serve the sorbet into the chosen cups and decorate.