Baron Bigod with Gooseberry Sorbet and Sourdough Crisp Recipe - Great British Chefs
Creamy Baron Bigod cheese is served with a tart gooseberry sorbet and crunchy toasted sourdough.
Ingredients
- 250g of Baron Bigod, (bring to room temp before serving)
- 1 sourdough loaf
- olive pomace oil, for drizzling
- Maldon salt to season
- 35g of caster sugar
- 135g of water
- 375g of gooseberries
- 55g of Pro Sorbet 100
- 12 celery leaves
- 6 gooseberries, cut in half
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