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Rosewater Sorbet with a Rosewater Caramel and Red Berry Compote RECIPE

Hub-UK first came into existence back in May 2000. Seems a long time ago now!

Back 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 those of us interested in food and cooking it was a great opportunity to chat and share ideas with people living in other parts of the world.

It was also a time when everyone involved in cooking, whether they were just a keen amateur, a busy mum, a grandmother with a lifetime of kitchen experience or a professional chef just starting a career in the kitchen or one who was an old hand working at the stove, was happy to share recipes so others could enjoy them.

A lot of the details of who contributed the recipe, or the history of the recipe, have either become blurred or disappeared over the years but the recipes are still worthwhile either in their own right or for the inspiration they might give.

This recipe came from Robert Hutchinson formerly Sous Chef at Weston Park, Shropshire.

Rosewater Sorbet

Ingredients

310ml water
420g caster sugar
45ml glucose liquid
3 oranges juiced and zested
2 lemons juiced and zestedr
To taste Rosewater Natural (not essence)

Method
  • Bring all the above ingredients to the boil and skim off any scum and then chill.
  • Check that there is enough Rosewater by tasting. If need add more.
  • Pass through sieve to remove zest and the churn in ice cream machine.

Rosewater and Berryfruit Caramel Compote

Ingredients

2 punnets Red Currants
2 punnets Raspberries
3 punnets Strawberries
400g caster sugar
Vanilla pods seeded
4 dessert spoons Rosewater

Method

  • Place sugar in a thick bottomed pan. Pour in just enough water to dissolve the sugar.
  • Cook to a light caramel.
  • Take off the heat and add 4 dessert spoons of Rosewater and the vanilla seeds. Cool.
  • Toss the cleaned and prepared fruit in the caramel.

To serve

  • Place a small mound of compote in the centre of a plate. Top with a scoop of sorbet.
  • Dress plate with a passion fruit coulis.

Note:

Here at Weston we make the Biscotti but you can use shop bought.

Serves 6

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