Recipe information
Shortbread and sorbet
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Shortbread
Raspberry Crémeux
Raspberry Sorbet
Shortbread
1. Prepare the Dough
Preheat the oven to 350°F (175°C). In a mixing bowl, cream together the butter and sugar until light and fluffy. Gradually add the flour and salt, mixing until just combined.
2. Shape and Bake
Press the dough into a greased 9-inch tart pan or shape into rounds. Bake for 15-20 minutes or until lightly golden. Allow to cool.
Raspberry Crémeux
1. Make Raspberry Puree
In a blender, puree the fresh raspberries and strain to remove seeds. Set aside.
2. Prepare the Crémeux
In a saucepan, heat heavy cream and sugar over medium heat until sugar dissolves. In a separate bowl, whisk egg yolks and temper them with the warm cream mixture. Combine with raspberry puree and vanilla extract.
3. Chill
Pour the mixture into individual serving cups and refrigerate for at least 2 hours to set.
Raspberry Sorbet
1. Make the Sorbet Base
In a saucepan, combine water and sugar, heating until the sugar is fully dissolved. Allow to cool.
2. Blend and Freeze
Blend the raspberries and lemon juice with the cooled sugar syrup. Pour into an ice cream maker and churn according to the manufacturer's instructions, then freeze until set.