Blackberries sorbet

250g caster sugar
250ml heat water
2 tbsp liquid glucose
500ml blackberry purée

Blackberries gel

250g of blackberry purée
2g of agar agar
1 lemon, juiced
Gingerbread

To serve

20 blackberries, massive, some complete, a few halved
10 tbsp of goat’s curd
Watercress, leaves only
20 figs, quartered
Honey, to drizzle

Blackberries:To make the sorbet, vicinity the sugar, water and glucose in a pan. Carry to the boil and boil for 2-three minutes. Blend 150ml of the syrup into the purée and churn in an ice cream maker till firm. Keep inside the freezer until required​.

Blackberries:To make the gel, convey the blackberry purée to the boil and whisk within the agar agar. Go back to the boil then pour the combination right into a bowl and permit to set within the fridge​. Region the set aggregate in a blender, add the lemon juice and mix till smooth. It can want a splash of water too just to loosen the aggregate to allow it to blend till smooth.

Preheat the oven to one hundred fifty°c/gasoline mark 2. Slice some gingerbread into 2mm thin slices and lay onto parchment paper. Bake on a tray till golden and crisp, then permit to chill. Toss the blackberries in a bit blackberry gel and set up on the plate with the sparkling figs. Upload quenelles of goat’s curd and spoon over a few more of the blackberry gel. Scoop a teaspoon-sized scoop of the sorbet and end with a few crisp pieces of gingerbread, watercress leaves and a drizzle of honey. Serve without delay.

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