Baron Bigod with gooseberry sorbet and sourdough crisp
- Other
- 6
- 30 minutes plus freezing and churning time
Steven Edwards serves Brie-like Baron Bigod cheese with a tart gooseberry sorbet and crunchy shards of sourdough for a modern spin on a British cheese plate.
Ingredients
Metric
Imperial
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
Garnish
- 12 celery leaves
- 6 gooseberries, cut in half
Equipment
- Blender
- Fine sieve
- Ice cream maker
Method
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
- 35g of caster sugar
- 135g of water
- 375g of gooseberries
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
- 6 gooseberries, cut in half
- 12 celery leaves
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