Sorbet with a Rosewater Caramel and Red Berry Compote
first came into existence back in May 2000. Seems a
long time ago now!
then the internet was a very different place with much
more of an amateur feel to it. In a lot of ways it was
a pleasanter and more friendly place to hang out. For
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was also a time when everyone involved in cooking, whether
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lot of the details of who contributed the recipe, or
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they might give.
recipe came from Robert Hutchinson formerly Sous Chef
at Weston Park, Shropshire.
420g caster sugar
45ml glucose liquid
3 oranges juiced and zested
2 lemons juiced and zestedr
To taste Rosewater Natural (not essence)
all the above ingredients to the boil and skim off
any scum and then chill.
that there is enough Rosewater by tasting. If need
through sieve to remove zest and the churn in ice
and Berryfruit Caramel Compote
punnets Red Currants
2 punnets Raspberries
3 punnets Strawberries
400g caster sugar
Vanilla pods seeded
4 dessert spoons Rosewater
sugar in a thick bottomed pan. Pour in just enough
water to dissolve the sugar.
off the heat and add 4 dessert spoons of Rosewater
and the vanilla seeds. Cool.
the cleaned and prepared fruit in the caramel.
a small mound of compote in the centre of a plate.
Top with a scoop of sorbet.
plate with a passion fruit coulis.
at Weston we make the Biscotti but you can use shop