- 1litre full fat jersey milk.(a)
- 100ml double cream(a)
- 5g trimoline(a)
- 900ml condensed milk (b)
Milk sorbet
steve bennett
2nd February 2012
Milk sorbet
Similar to the milkmaid ice lollies from my youth, this can either be churned as a sorbet, or frozen in moulds for a different petit four, or as past of an assiette etc.
Ingredients
Method
Bring (a) to the boil, whisk in (b) and cool over ice.
When cold, churn in ice cream machine, or pour into moulds, semi free and add sticks before finishing full freezing.
Small Contribution. Big Impact.
The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.
We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.
A little from you keeps this space free for all. Let’s keep lifting the industry, together.
