Baron Bigod with gooseberry sorbet and sourdough crisp

  • Other
  • easy
  • 6
  • 30 minutes, plus freezing and churning time


First published in 2022
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Cheese and sourdough crisps

  • 250g of Baron Bigod, (bring to room temp before serving)
  • 1 sourdough loaf
  • olive pomace oil, for drizzling
  • Maldon salt to season

Gooseberry sorbet

  • 35g of caster sugar
  • 135g of water
  • 375g of gooseberries
  • 55g of Pro Sorbet 100



Place the sourdough loaf into a freezer - overnight if possible 

  • 1 sourdough loaf

Make the sorbet by heating the sugar, water and gooseberries in a pan until the gooseberries are soft


Once the gooseberries are soft, add to a blender and blitz until smooth, then pass through a fine sieve before mixing in the pro sorbet. Transfer to an ice cream machine and churn until frozen

  • 55g of Pro Sorbet 100

Once the sourdough is frozen, remove from the freezer and allow to soften for 2-3 minutes before slicing thinly on a slicing machine (or carefully by hand) into slices that are about 2mm thick


Preheat an oven to 180°C


Lay the sourdough slices on greaseproof paper on a baking sheet and drizzle with pomace oil and salt before placing another sheet on top. Cook at 180°C between the two baking sheets for 6-12 minutes, until golden all over

  • olive pomace oil, for drizzling
  • Maldon salt to season

Slice the cheese into 6 equal pieces. Serve with the gooseberry sorbet, some fresh sliced gooseberries and the sourdough crisps on top. Garnish with the celery leaves 

First published in 2022
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