Making your own sorbet is – when you have an ice cream maker that is – very easy and now is the perfect season for clementines. Zesting and juicing the clementines and lemon made the house smell yummy too.
This is a recipe by James Sommerin I found on Great British Chefs. I added some rose-geranium chocolates that we got in South Africa as part of a Chocolate/Wine pairing set by Waterford Estate. We combined it with their “Family Reserve – Heatherleigh” dessert wine.
What worked and what didn’t:
The clementine sorbet is delicious and tangy and it could even use less sugar in the syrup. The wine and chocolate pairing was brilliant. On the downside, the espuma only had a slight cardamom flavor, and you could not taste the jasmine tea infusion used in the white chocolate mousse.
Recipe accuracy / suggested tweaks:
The recipe was sometimes quite hard to follow. For example, you needed to cool the espuma mix at room temperature for 1 hour, but then “keep it warm” until serving. It was also physically impossible to bring 2 tablespoons of water to the boil and then soak 4 teabags worth of tea in it.
Verdict: 6/10; The sorbet will definitely be made again, but you can make a lovely white chocolate mousse with only half of the efforts you need for this recipe.