putting together a recipe for Veal Holstein!..rose veal
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Recipe: Blackberry and Champagne sorbet
Now that the season of mellow fruitfulness is upon us, it seemed to be a good idea to use the natural bounty to good effect!
Serves 6
200ml water
150ml caster sugar
3 cups blackberries
Juice of half lemon
120ml Champagne
1 egg white (whisked)
Combine the water and sugar into a syrup, cool and then chill
Blanche the berries in a little sugared water for literally one or two mins
Puree and sieve the berries
Add the Champagne to the puree, whilst taking a good swig of the remainder
Stir in the syrup and lemon juice
If you have an ice cream maker, as per instructions or if not, place in freezer in a container and whisk regularly to break up the ice crystals. When the mixture is thick and slushy, whisk in the egg white.
Not all sorbet recipes use the egg white - I find in fruit recipes it firms and binds the sorbet.
Serve in shot glasses
Serves 6
200ml water
150ml caster sugar
3 cups blackberries
Juice of half lemon
120ml Champagne
1 egg white (whisked)
Combine the water and sugar into a syrup, cool and then chill
Blanche the berries in a little sugared water for literally one or two mins
Puree and sieve the berries
Add the Champagne to the puree, whilst taking a good swig of the remainder
Stir in the syrup and lemon juice
If you have an ice cream maker, as per instructions or if not, place in freezer in a container and whisk regularly to break up the ice crystals. When the mixture is thick and slushy, whisk in the egg white.
Not all sorbet recipes use the egg white - I find in fruit recipes it firms and binds the sorbet.
Serve in shot glasses
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Replies to This Discussion
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Permalink Reply by Stuart Fowles on -
Hi Chris like the recipe
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Permalink Reply by Vanessa Chadwick on -
Wow I'm liking this alot - its my missing link!
I'm going to use this as part of a "Blackberry Celebration" - a plate of three blackberry dishes - a mini apple and blackberry crumble, a blackberry mousse and this gorgeous sorbet. Thank you!
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Permalink Reply by Chris Singer on -
How did the blackberry celebration go? I have made two lots of this sorbet now and am only saddened that the end has come for this season of fruit! :(
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Permalink Reply by Vanessa Chadwick on
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Hi...I made in total 30 "celebrations" and sold them all within 3 days...some going even by our standards. My next thing is Apples......so doing an Apple and Ginger Mini Crumble, an Apple & Calvados Sorbet and a mini Apple Strudel (really cute but fiddly) served on a long rectangular plate.
Going well - good way to use the windfalls....and helps the margin along!!
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Permalink Reply by Dan Whiter on -
I did a fantastic blackberry sauce recently. Put a tbsp of balsamic vinegar to the pan, 150ml of beef stock, couple of blobs of redcurrant jelly, a little garlic. Stir over a strong heat then add about 85g or so of blackberries. When they've released their juices, reduce to taste. I added a good slosh of red wine, but I think it could even take a splash of port. Fantastic with a piece of venison!
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Permalink Reply by Anicca O'Nions on -
sounds delicious!
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Kim Somauroo commented on Kim Somauroo's blog post 'Great cookery books'
Thanks Joe, I'll check these out. See you in the summer as I have some more courses lined up!
Joe Bartlett commented on Kim Somauroo's blog post 'Great cookery books'
Hi Kim, better late than never!
i would suggest Chocolate Desserts by Pierre Herme or any of his books. Gordon Ramsey's Just Desserts is another inspiring read.
Enjoying making jams & chutneys at the mo. Stone fruit season in NZ now. Black Doris jam, Stone Fruit Salad chutney, Mango chutney, Yum!
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