Blackberry and Cassis Ice RecipeOrigin: France Period: Traditional |
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This recipe shows that sorbets don't have to be served as a dessert. This can be used as a starter or to clean the palate between courses. Just remember that tomatoes are fruit, so this sorbet isn't quite as weird as it's name suggests. Ingredients:
800g ripe blackberries 
Blackberry and Cassis Ice Preparation:Method:Combine all the ingredients in a heavy-bottomed saucepan over medium heat. Cook for 20 minutes, stirring frequently, or until all the berries have softened and burst. Take the mixture off the heat, allow to cool slightly then force through a fine sieve to remove the pips. Allow the resultant purée to cool completely in a bowl then place in a shallow metal pan and set in your freezer. When the mixture is half frozen (about 150 minutes) remove the mixture from the pan and tip into a bowl. Beat with a wire whisk until soft and any large ice crystals have been broken. Return the mixture back to the metal pan and place back in the freezer. Allow to freeze completely. After the second freezing the ice will be very solid. To serve you will need to thaw for about 15 minutes in the refrigerator before you can spoon it into serving glasses. |
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