Vanilla, marmalade and mascarpone sorbet

Vanilla, marmalade and mascarpone sorbet

By
From
French Lessons
Makes
500 g
Prep
5 mins
Cooking time
15 mins
Photographer
Steve Brown

Ingredients

Quantity Ingredient
220ml water
70g sugar
35g liquid glucose
2 vanilla pods, seeds scraped
170g mascarpone
lemon juice, to taste
50g Seville orange marmalade

Method

  1. Place the water, sugar and glucose in a heavy-based saucepan and heat gently until the sugar has completely dissolved. Increase the heat and bring to the boil, then remove from the heat, add the vanilla and set aside to infuse for 10 minutes.
  2. When the syrup is cold, add the mascarpone and use a hand blender to blitz it to a smooth purée. Add the lemon juice to taste. Tip into an ice-cream machine and churn according to the manufacturer’s instructions.
  3. Towards the end of the churning time, swirl in the marmalade. Serve straight away or transfer to a plastic container and freeze for up to 5 days.
Tags:
French
France
European
Justin
North
chef
restaurant
basics
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