MIXED BERRY AND BASIL SORBET WITH ALMOND TUILES

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MasterChef SA’s Joani Mitchell has a knack for making new acquaintances feel like old friends. So it’s no wonder her Durban home is often filled with guests enjoying her warm hospitality

MIXED BERRY AND BASIL SORBET WITH ALMOND TUILES

INGREDIENTS

FOR THE SORBET:

  • 250g frozen mixed berries
  • 1 bunch basil leaves
  • little cream

 

FOR THE TUILES:

  • 50g flour
  • 50g sugar
  • 50g butter
  • 2 egg whites, beaten
  • 30g flaked almonds

 

TO SERVE:

  • melted chocolate
  • mascarpone cream
  • basil sprigs

METHOD

1. For the sorbet: blend the frozen berries, basil and cream and place in a mould; store in the freezer until ready to serve.
2. Preheat the oven to 180°C. To make the tuiles: beat the flour, sugar and butter for 5 minutes. Beat the egg whites to a soft peak and fold into the butter mixture.
3. Smear strips of tuile mixture fairly thinly on a greased baking tray and sprinkle with the almonds. Bake for 10 minutes or until the outer edges turn brown; remove from the oven and immediately wrap each tuile around a rolling pin to create a curved shape. Allow to cool.
4. To serve: smear a stripe of melted chocolate on each plate with a pastry brush. Add 2 scoops of sorbet, a spoon of the mascarpone cream and a tuile. Garnish with the basil.

 

Cook’s tips: The sorbet can be made the night before. This dessert is lovely served with a Nederburg Noble Late Harvest.

This recipe serves 12.