Lemon Cream and Strawberry Sorbet


    Ingredients Lemon Cream:
    500 ml whipping cream
    50 ml double cream
    55 gr sugar
    Skin of 2 lemons
    60 ml lemon juice

    Ingredients Strawberry Sorbet (this makes around 500 ML):
    200 gr hulled strawberries
    120 ml water
    240 gr Sorbet Syrup
    20 ml lemon juice

    For the Sorbet Syrup:
    70 gt caster sugar
    40 gr liquid glucose
    125 ml water

    Serves 4


    Put the whipping and double cream into a pan, add the sugar and place on a medium heat.

    With a probe, warm the ingredients to 75°C then remove from the heat. Add the lemon skin and leave to cool down to 62°C. Pass the mixture through a sieve, add the lemon juice and then pour into glasses or shallow bowls. When cooled to room temperature, put the bowls in the fridge to set for at least two hours.

    Strawberry Sorbet Method:

    Put all the ingredients for the sorbet syrup into a small pan and bring to a boil. Remove from the heat and set aside to cool completely.

    Whizz the strawberries in a small blender to make a smooth sauce. When the syrup is completely cold, stir in the blended strawberries, water and lemon juice. Churn in an ice-cream machine following the manufacturer’s instructions until frozen. Serve a scoop on top of the lemon cream.

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