- 1/2 pint water - A
- 200g caster sugar - A
- juice 1/2 lemon - B
- 400g crumbled goats cheese (rindless type are best) - C
- 250g soft/cream cheese - C
goats cheese sorbet
steve bennett
2nd January 2011
goats cheese sorbet
a semi savoury sorbet, have used it as part of a dessert (pumpkin cake, vanilla syrup, pear espuma, spiced glass tuile, goats cheese sorbet) but it is probably best suited to a savoury dish.
Ingredients
Method
bring A ingredients to a gentle simmer, to dissolve the sugar. boil for 1 minute, then chill and add B. Beat C ingredients in robo or kitchenaid do not overmix, or it may split.. leave to achieve room temperature, then beat in A+C ingredients. season with white pepper and maldon salt if using for savoury, and chill, then churn.
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