Lemon Curd and Blackcurrant Sorbet Recipe - Great British Chefs

Ingredients

• 90ml of lemon juice
• 5 eggs
• 55g of caster sugar
• 100g of butter, chopped
• 500ml of blackcurrant purée
• 125ml of water
• 125g of caster sugar
• 20g of glucose
• 20 fresh mint leaves, plus more to garnish
• 50ml of liquid glucose
• 50g of Isomalt sugar
• 100g of fondant icing
• 170g of porridge oats
• 55g of plain flour
• 30g of caster sugar
• 1/2 tsp salt
• 1/4 tsp bicarbonate of soda
• 110g of butter
• 200g of caster sugar
• 80ml of water
• 3 eggs