Fruit and sorbet verrines

    Fruit and sorbet verrines

    Save this recipe
    15min


    Be the first to make this!

    About this recipe: A light end of summer dessert showcasing fresh berries and peaches paired with cool, refreshing sorbet in a glass. To prepare ahead, scoop the sorbet into your glasses ahead of time and place in the freezer; top with the fruit mixture and coulis just before serving.

    Ingredients
    Serves: 4 

    • 500g fresh strawberries, hulled
    • 100g fresh raspberries
    • 100g fresh blueberries
    • 1 yellow peach - peeled, stoned and chopped
    • 4 small scoops strawberry sorbet

    Method
    Prep:15min  ›  Ready in:15min 

    1. Process 400g of the strawberries in a food processor till smooth, then pass through a fine sieve to make a strawberry coulis. (If the berries are sour, you may want to add a small amount of sugar to the coulis.) Slice the remaining 100g strawberries.
    2. Divide the raspberries, blueberries, peach and sliced strawberries into 4 serving glasses. Add 1 scoop of sorbet over each.
    3. Divide the strawberry coulis evenly over the 4 verrines just before serving.

    Serving suggestion

    Serve with tuilles or dark chocolate biscuits.

    Recently viewed

    Reviews (0)

    Write a review

    Click on stars to rate