Blackcurrant ripple goat’s milk sorbet

Serves 4-6 Desserts and puddings

Advertisement

Method

First, make the compote. Place the blackcurrants in a pan with the sugar and 1tbsp water. Cook for 1-2 minutes over a low heat. You’re looking for a very lightly cooked compote with a little sharpness. Allow the compote to cool, then chill.

Make the sorbet base. Pour the goat’s milk into a clean pan and add the honey, thyme sprigs and a small pinch of sea salt. Warm the milk until the honey has dissolved, then remove from the heat, transfer to a bowl and allow to cool. Remove the thyme sprigs and stir in the yoghurt.

Churn the sorbet base in an ice-cream machine until soft-set, then transfer to a tub and stir through the chilled compote. Place the tub in the freezer, until needed. (You may need to churn the sorbet in two batches, using half the compote each time.)

Remove the sorbet from the freezer at least 25 minutes before you intend to serve it. Scoop the sorbet out with a hot scoop or spoon and serve in bowls or ice-cream cones.

This recipe was taken from the August/September 2020 issue of Food and Travel.

To subscribe today, click here.