Strawberry and champagne sorbet with basil cream and vanilla shortbread



  • 175ml of Champagne
  • 60ml of water

Store Cupboard

  • 150g of sugar
  • 3 1/2 gelatine leaves, soaked in cold water
  • 135g of caster sugar
  • 350g of flour
  • 1 vanilla pod, seeds only

Speciality Ingredients

  • 100g of glucose


  • 225g of unsalted butter
  • 400ml of double cream
  • 120ml of milk

Salad & Fresh Herbs