Warmed Berries in a Basil Syrup with Crème Fraiche Sorbet and Sesame Tuile

 

Ingredients

500 mls Water
220gms Caster Sugar
5gms Shredded Basil
200gms - Selection of Fresh Ripe Berries – Raspberries/ Strawberries / Blueberries / Blackberries etc

Method

1. Bring the sugar and water to the boil.
2. Place the prepared berries in a bowl along with the finely shredded Basil.
3. Pour on the boiling syrup and leave for 2 minutes.
4. Spoon the berries into a serving bowl along with a little of the syrup.
5. Place a Rocher of the sorbet in the middle of the bowl and top with a sesame tuille

Crème Fraiche Sorbet

300 mls Orange Juice
50 mls Lemon Juice
250 gms Golden Syrup
650 gms Crème Fraiche

Method

1. Warm the Golden Syrup with Half the Orange Juice and add to the remaining ingredients, whisk to amalgamate. Place in ice cream machine and churn.

Sesame Seed Tuile

Ingredients

250 grms Caster Sugar
125 grms Sesame Seeds
125 grms Melted Butter
80 grms Plain Flour
100 mls Orange Juice
Orange zested
Lemon zested

Method

1. Put all the dry ingredients into a bowl
2. Add the lemon and orange zests followed by the orange juice, and melted butter and mix well.
3. Stencil a little of the mixture onto a silpat and bake 180oC
4. When golden brown, remove from the oven and allow to cool.
5. Store in an airtight container.