goats cheese sorbet

steve bennett

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.


  • 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


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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