|
Macerated Scottish berries with mascarpone sorbet
Serves 4
Preparation time
over 2 hours
Cooking time
less than 10 mins
Ingredients
4 handfuls of strawberries (Scottish if possible)4 handfuls of raspberries (Scottish if possible)2 handfuls of tayberries (Scottish if possible)1 small punnet of redcurrants (Scottish if possible)1 small punnet of white currants (Scottish if possible)a good dousing of Cointreau270g/9½oz caster sugar350ml/12fl oz cold water2 tbsp fresh orange juice250g/9oz mascarpone cheese3 sprigs of mintdusting of icing sugar
Method
1. Dissolve the caster sugar and water together, bring to the boil until slightly reduced and cool. Add the orange juice. 2. Whisk the syrup into the mascarpone. Sieve and churn in an ice cream machine. If making by hand put into a freezer-proof box and stir/whisk every 30mins for about 1½ hours.3. Pick through all the berries, hull the strawberries and red and white currants. Place the berries in a large bowl and douse with Cointreau. Leave covered with cling film to macerate for 1-1½ hours.4. To serve, simply ladle out the berries into four chilled bowls. Scoop the sorbet and place into the centre of the bowls. You can serve a biscuit with this dish - for example, cantuccini or brandy snaps. Garnish with a sprig of mint and icing sugar. Serve immediately.
Previous: Macerate, Macedonian pickled aubergines, Mace, Macaroon, Macaroni Salad With Sun-Dried Tomatoes,
Next: Mackerel, Mackerel baked in foil, Mackerel fillet with citrus corn salsa and herb rice, Mackerel with crushed new potatoes, Madeira,
|