Orange sorbet with basil cordial and vanilla olive oil
I am fully embracing the season and have filled my kitchen with all different kinds of citrus fruits.. Bergamots, Meyer lemons, limes, kumquats, seville, cara cara and blood oranges, mandarins and tangerines and of course the classic “little black dress” of citrus fruit, juicy navel oranges. No Christmas is complete without oranges in my house. And dried fruits and nuts. It is all very Christmas in the 1920’s.
Now this dessert doesn’t really scream Christmas, but I was craving something ice cold and orangey and this is what came to mind. The olive oil and cordial emulsifies with the sorbet when you get a little bit of everything and becomes this lush, velvety, mouthful of fruity, herbaceous goodness. It would make a killer new years pre-dessert!
But the sorbet on its own would make a beautiful pairing with a traditional rice pudding or a slice of decadent chocolate cake of not simply eaten on its own…
This is a recipe where adding a little bit of stabiliser or yellow pectin really does work wonders for the texture though obviously it can be left out. But it really does make the mouthfeel of the sorbet much, much lusher and creamier.
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