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
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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