Strawberry Sorbet With Jelly & Bergamot Cream
For a tasty way to celebrate the British summer, this strawberry sorbet recipe with strawberry jelly from Matthew Tomkinson is a stand-out treat.
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Cooking tools:
- Saucepan
- Mixing bowl
- Whisk
- Freezer
- Refrigerator
- Plate
Ingredients
- 400g of strawberries, puréed in a blender
- 1 lemon, juiced
- 250g of strawberries, hulled
- 1/4 lemon, juiced and zest cut into strips
- 1 sprig of fresh thyme
- 10g of fructose sugar
- 2 gelatine leaves, bronze
- 85ml of double cream
- 50g of caster sugar
- 1/2 lemon, juiced and zest cut into strips
- 1 bronze gelatine leaf, soaked in water
- bergamot essence to taste
- 200g of feuilletine
- 200g of white chocolate
- caster sugar
- water
- 400g of English strawberries
- 250g of English raspberries
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