Strawberry and Champagne Sorbet Recipe
An indulgent sorbet recipe by Pete Biggs showcasing the terrific flavour combination of strawberry, champagne and basil.
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Cooking tools:
- Fine-mesh sieve
- Measuring cup
- Saucepan
- Stove
- Spoon
- Tray
- Refrigerator
Ingredients
- 175ml of Champagne
- 60ml of water
- 250g of strawberries, puréed
- 50g of sugar
- 100g of glucose
- 500g of strawberries
- 100g of sugar
- 2 gelatine leaves, soaked in cold water
- 225g of unsalted butter
- 75g of caster sugar
- 350g of flour
- 1 vanilla pod, seeds only
- 400ml of double cream
- 120ml of milk
- 60g of caster sugar
- 1 1/2 gelatine leaves
- 15g of basil leaves
- 12 strawberries
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