Gastronomixs

Blackberry and violet sorbet

Creation by Bas van Kranen, Bord’Eau*, Amsterdam, the Netherlands.

Blackberry and violet sorbet

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Ingredients

500

g

blackberries

50

g

fructose

15

g

Azuleta (Texturas)

50

g

ProSorbet

200

g

water

Preparation method

  • Combine all the ingredients in a blender.
  • Blend until smooth and churn to ice cream with the Pacojet or ice cream machine.

Serving suggestions

  • As a component in a dessert with salted mascarpone, orange, and marinated blackberries.
  • As a component in a dessert with mango and panna cotta.
  • As a spoom with Prosecco.

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