Chestnut’s Crème Fraîche Sherbet
Thank you to Robbie Krawczyk for sharing this delicious recipe. He served it with dill oil and a sugar tuile – a sublime super-delicious combination.
SERVES
8
PEOPLE
Ingredients
350ml sugar syrup
15g glucose
250g crème fraîche
juice and zest of one lime (40ml approx.)
For the sugar syrup
175g of water
175g of sugar
3-4 sprigs of rosemary (10g approx.) (optional)
For the Sugar Crystal Tuiles
5-7g glucose
Method
In a pot, add your water, sugar and herbs. Place onto a stove on a medium heat until your sugar has dissolved and simmer very gently for 30 seconds.
Remove from the heat and cool.
Place the remaining ingredients into a bowl, whisk until combined and sieve the sugar syrup into a bowl and mix thoroughly.
Pour into an ice-cream machine and churn until frozen.
Scoop into a bowl or onto a plate. Robbie served it with dill oil and a fragment of sugar tuile.
For the Sugar Crystal Tuiles
Spread thinly on a non-stick mat, bake at 160°C for 15-25 minutes until it melts and reaches the desired colour! Allow to cool and break into pieces for garnish.
