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Abigail Donnelly

Recipes & Articles by Abigail Donnelly

Biltong recipes

Almond french toast with boiled eggs and biltong powder

10 minutes

Gluten-free treat

Coffee ice-cream with honeycomb

10 minutes

Brinjal recipes

Smoked mackerel with smoked brinjals and spring onions

30 minutes

Cake recipes

Sweet potato-and-coconut cake with date “butter”

1 hour 40 minutes

Soup recipes

Pea tendril soup

10 minutes

Beef recipes

Beef picanha with flatbreads

40 minutes

Root vegetable

Roast baby turnips

25 minutes

Cheese recipes

Home-made Ricotta cheese with exotic tomato salad

5 minutes

Berry recipes

Phosphate raspberry fizz

Berry recipes

Blueberry-and-cherry pie

45 minutes

Potato recipes

Organic baby potatoes with caper lemon cream

30 minutes

Sorbet recipes

Strawberry-and-lemon sorbet with strawberry-and-butterscotch tart

20 minutes

Strawberry-and-lemon sorbet with strawberry-and-butterscotch tart

By Abigail Donnelly

Serves 4 to 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 20 minutes

Ingredients

For the strawberry-and-lemon sorbet:

2 lemons
450 g sugar
900 g strawberries, hulled
2 T rose-water

For the tart:

500 g ready-made puff pastry
250 g strawberries, roughly chopped
2 T caster sugar

For the butterscotch sauce:

155 g brown sugar
50 g butter
⅔ cup cream

Method

To make the sorbet, roughly chop 1 lemon and place it, along with the sugar, in a food processor, then pulse until combined. Transfer to a bowl. Purée the strawberries and rose-water in a food processor and add to the lemon mixture, along with the juice of the remaining lemon. Pour the mixture into an ice cream machine and churn according to the manufacturer’s instructions.
To make the tart, preheat the oven to 190°C. Roll out the puff pastry and place on a baking tray. Scatter the strawberries in the centre of the pastry. Sprinkle with caster sugar and bake for 15 to 20 minutes, or until the pastry is puffed up and golden. Allow to cool.
To make the butterscotch sauce, place all the ingredients in a saucepan over a high heat and stir until the mixture starts to boil. Reduce the heat to low and simmer, uncovered, stirring often, for 5 to 10 minutes until the sauce thickens slightly. Allow to cool.
Drizzle the sauce over the tart and serve with the sorbet.

Browse more sorbet recipes here.

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Overnight roasted lamb shoulder

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Recipes & Articles by Abigail Donnelly

Almond french toast with boiled eggs and biltong powder

Coffee ice-cream with honeycomb

Smoked mackerel with smoked brinjals and spring onions

Sweet potato-and-coconut cake with date “butter”

Pea tendril soup

Beef picanha with flatbreads

Roast baby turnips

Home-made Ricotta cheese with exotic tomato salad

Phosphate raspberry fizz

Blueberry-and-cherry pie

Organic baby potatoes with caper lemon cream

Strawberry-and-lemon sorbet with strawberry-and-butterscotch tart

Strawberry-and-lemon sorbet with strawberry-and-butterscotch tart

Ingredients

Method