Fruit and sorbet verrines

Fruit and sorbet verrines

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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.


Serves: 4 

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

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.

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