Grape sorbet with tuiles and salted caramel sauce
- April 2015
- Serves 6-8
- Hands-on time 50 minutes, plus freeing
This sorbet has been adapted from TV chef Fanny Cradock’s original recipe with updated flavours like salted caramel.
- 19.4g (11.2g saturated)
- 62.4g (58.5g sugars)
For 8 servings
- 1kg seedless green grapes, washed, stems removed
- 50g caster sugar
- 2 tbsp liquid glucose (from the baking aisle of large supermarkets)
- 4 tbsp verjus (see Know-how)
For the almond tuiles
- 1 large free-range egg white
- 55g caster sugar
- 25g plain flour
- ¼ tsp vanilla extract
- 25g melted butter, cooled
- Handful flaked almonds
For the caramel sauce
- 200g caster sugar
- 100ml double cream
- 80g butter
- 1 tsp fine sea salt
- Blend the grapes to a smooth pulp in a food processor. Put the pulp into a large saucepan with 50ml water, the caster sugar and liquid glucose. Bring to a gentle simmer and heat for 15 minutes until the sugar has dissolved. Set aside to cool.
- Sieve the pulp into a bowl (discard any solids), then stir in the verjus. Pour the liquid into a sealed container and put in the freezer. After 30 minutes, return it to the food processor and whizz until smooth. Return to the freezer in the container and repeat the process one more time. (Alternatively, pour into an ice cream machine and churn according to the instructions.)
- Heat the oven to 190°C/170°C fan/ gas 5. Line a baking sheet with baking paper. Beat the egg white and the 55g sugar in a mixing bowl using a fork until frothy. Sift in the flour and stir in the vanilla extract. Stir in the cooled melted butter, then beat until the mixture is smooth.
- Put generous teaspoons of the mixture onto the lined baking sheet at least 10cm apart, then spread into thin 7-8cm circles using the back of the spoon. Sprinkle over a few flaked almonds, then bake for 6 minutes or until pale golden.
- Leave the biscuits to cool for a second then, using a palette knife, lift the biscuits up and carefully place them over a rolling pin, so they cool into a curved shape. When firm, transfer to a wire rack to cool completely. (If you just want to leave them flat, that will work too.)
- To make the caramel sauce, gently melt the sugar in a dry frying pan on a medium heat, then turn up the heat and let it cook to a golden-red colour, swirling the pan occasionally to distribute the heat. Do not stir. When the colour is right, add the cream and stir constantly (be careful as it will spit). Return to a low heat and continue stirring to remove any lumps.
- When smooth, stir in the butter and the salt, then leave to cool until just warm. To serve, scoop the sorbet into glasses or bowls, drizzle over the caramel and serve with the almond tuiles.
The tuiles will keep in an airtight container overnight. The sorbet will stay, well sealed, in the freezer for up to 1 month. The caramel sauce can be kept in the fridge for up to 2 weeks.
Verjus (or verjuice, literally ‘green juice’) is an acidic, sour condiment made from unripe grapes (or sometimes crab apples), occasionally with aromatics added. Widely used in the Middle Ages, today it’s used by cooks in the know to add complexity and a top note of sourness to dishes. Find it in good delis, or at www.souschef.co.uk.
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