Strawberry and Champagne Sorbet Recipe

This luxurious strawberry sorbet recipe by Pete Biggs makes a spectacular summer dessert, with the crisp sharpness of the Champagne paired with juicy strawberries and a fragrant basil cream. Once you've extracted the juice from the strawberries for the jelly don't throw away the leftover fruit – spoon over yoghurt or porridge for a delicious breakfast compote.

Ingredients

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Imperial

Sorbet

175ml of Champagne
60ml of water
250g of strawberries, puréed
50g of sugar
100g of glucose

Jelly

500g of strawberries
100g of sugar
2 gelatine leaves, soaked in cold water

Shortbread

225g of unsalted butter
75g of caster sugar
350g of flour
1 vanilla pod, seeds only

Basil cream

400ml of double cream
120ml of milk
60g of caster sugar
1 1/2 gelatine leaves
15g of basil leaves

Garnish

12 strawberries

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For the sorbet, combine the champagne, water, sugar, strawverry purée and glucose together in a pan. Bring to the boil, then remove from the heat and leave to cool. Churn in an ice cream and freeze until ready to serve

175ml of Champagne
60ml of water
250g of strawberries, puréed
50g of sugar
100g of glucose

For the jelly, mix the strawberries and sugar in a bowl and cover tightly with cling film. Place the bowl over a pan of boiling water to heat up, then leave to cool for 25 minutes until the strawberries have released plenty of juice

500g of strawberries
100g of sugar

Pass the juice from the strawberries through a sieve and measure out 200ml of the juice. Squeeze any excess water from the soaked gelatine and add to the juice, gently warming the mixture until the gelatine has dissolved completely. Mix well and pour the jelly mixture into a tray, transferring to the fridge to set

2 gelatine leaves

Meanwhile, prepare the shortbread. Gently mix together the butter, sugar, flour and vanilla in a bowl until they form a dough. Cover and leave the dough in the fridge for about half an hour to rest

225g of unsalted butter
75g of caster sugar
350g of flour
1 vanilla pod, seeds only

Preheat the oven to 160°C/ gas mark 3

Roll the dough out thinly onto a baking tray. Bake for 15 minutes until golden, then remove from the oven and leave to cool. Once cool, break the shortbread into a coarse crumble and set aside until ready to serve

For the basil cream, bring the cream, milk and sugar to the boil. Soak the geleatine in water and add. Mix and pour over the basil. Blitz in a blender, pass through a fine sieve and chill immediately over ice. Divide between six small bowls and leave to set

400ml of double cream
120ml of milk
60g of caster sugar
1 1/2 gelatine leaves
15g of basil leaves

To serve, arrange eight strawberry quarters on top of the basil cream in each bowl and top with four small chunks of jelly. Place a generous scoop of the sorbet in the centre of the cream and sprinkle over the shortbread crumb

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Pete Biggs

Nathan Outlaw’s right-hand man has flourished under the Michelin-starred chef’s tutelage. Marlow-born, he’s now a respected chef in his own right, and is head chef at Nathan Outlaw at Al Mahara, Dubai.

Strawberry and champagne sorbet with basil cream and vanilla shortbread

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