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Wild Strawberries and Yuzu Sorbet

A complex chef-level dessert featuring churned strawberry yuzu sorbet, basil-infused meringues, strawberry jam, and a chilled basil soup.

DessertGourmetFine DiningStrawberrySorbet
Estimated Nutrition
Calories
710.1
kcal / serving
2840.4 kcal total
Carbs
167.6g
per serving
670.5 g total
Fat
1.7g
per serving
6.8 g total
Protein
4.6g
per serving
18.2 g total
Cook Time
180
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
150
g
Sugar
for sorbet syrup
100
g
Caster Sugar
for meringue
100
g
Icing Sugar
for meringue
1
spoon
Gelcrem Fred
thickening agent
120
g
Sugar
divided for basil soup
1.5
leaves
Gelatine
soaked in iced water
CondimentsSauces
50
g
Vanilla Syrup
for jam
100
ml
Vanilla Syrup
extra for dressing
Dairy
100
g
Egg White
pasteurised
Fruits
1
kg
Wild Strawberries
hulled
250
g
Strawberry Purée
50
g
Lemon Juice
160
g
Gariguette Strawberries
hulled and quartered
20
piece
Fraise Des Bois Alpine Strawberries
hulled
1
piece
Lime
zest only
Liquids
60
g
Yuzu Juice
NutsSeeds
20
g
Basil Leaves
1
bunch
Micro Basil Leaves
for garnish
Other
50
g
Marshmallows
for garnish

Method

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