Blackcurrant Sorbet

  • 250g caster sugar (for the sugar syrup)
  • 300ml water (for sugar syrup)
  • 500g blackcurrant (for the blackcurrant puree)
  • 4 tbsp icing sugar (for the blackcurrant puree)
  • Pulp of 3 passion fruits


Raspberry coulis

  • 250g raspberries
  • 2 tbsp icing sugar


Eton mess

  • 300ml double cream
  • 80g small meringues
  • 60g raspberries
  • 60g blackberry
  • 20g redcurrant
  • 20g white currant


Blackcurrant sorbet

  1. Ensure the freezer bowl is completely frozen.
  2. Make a sugar syrup by boiling the water with the caster sugar until the sugar has fully dissolved. Once the sugar has dissolved allow to cool.
  3. Make a blackcurrant puree by blending the blackcurrants and icing sugar at high speed in a food processor . Once processed pass it through a fine sieve.
  4. Take the pulp out of the passion fruit and pass through a sieve, reserving the juice.
  5. Combine the sugar syrup, blackcurrant puree and passionfruit juice together and refrigerate for at least 2 hours.
  6. When you are ready to churn the sorbet, place the freezer bowl and paddle into the Ice Cream Deluxe.
  7. Whisk the mixture again before pouring into the freezer bowl.
  8. Churn for approximately 30 to 40 minutes, until the sorbet is firm.
  9. Place into an air tight container and leave to set in the freezer for at least an hour.


Raspberry Coulis

  1. Place the ingredients in a food processor and process (use a “grind” button if available).
  2. Pass through a sieve


Eton Mess

  1. Whip the double cream to soft peaks.
  2. Crush half of the meringues, cut half of the blackberries and raspberries in half.
  3. Fold them gently into the whipped cream
  4. Drizzle some coulis into the cream and fold lightly to create swirls.
  5. Divide between 4 glass bowls.
  6. Arrange the remaining fruits, meringues and coulis on the top.
  7. Place a scoop of sorbet on the top.