Recipes Archive

Lentil recipes

Lentil terrine with sprouts

5 minutes, plus setting time

Clementine and lemon sorbet with balsamic cream

Serves 1 litre

Difficulty Easy

Prep Time 20 minutes, plus freezing time

Ingredients

15 juiced clementines or oranges
250 g caster sugar
Balsamic cream, for drizzling

Method

Measure the volume of the juiced clementines or oranges and lemons, without removing the bits of pulp, and add half the same amount of caster sugar.

Blend, then pour into a rectangular container and freeze.

Once frozen, remove from the freezer and beat. Freeze again until completely set. (Alternatively pour the mixture into an icecream machine and churn according to the manufacturer’s instructions).

Once set, serve with a small glug of sticky balsamic glaze.

Cook’s note: Soak the remaining citrus peels in hot water. Scrape away the pith, then boil in a sugar syrup. Remove from the syrup and leave to set. Top each bowl of sorbet with a few candied citrus peels and serve.

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Clementine and lemon sorbet with balsamic cream

Clementine and lemon sorbet with balsamic cream

Ingredients

Method