A perfect summer pudding with rich colour and fresh taste. Sorbets are light and refreshing but still packed with flavour.
500g (171⁄2oz) blackcurrants
200ml (7fl oz) water
150g-200g (5oz-7oz) caster sugar
Zest and juice 1 orange
1 egg white
4 slices brioche
4 dsp clotted cream
You can adjust the sugar levels for the sorbet depending on how ripe your currants are – but remember that food tastes less sweet when frozen.
Put the blackcurrants, water, sugar and orange zest and juice in a saucepan and bring just to a boil. Turn off the heat and blend thoroughly in a food processor or using a stick blender. Pass through a sieve and discard the skins and bits.
Chill the purée for two hours then lightly whip the egg white and fold it through, which improves the texture. Pop into the freezer for at least three hours.
To serve, lightly toast the brioche, then smear it with the clotted cream and, finally, scoop a ball of blackcurrant sorbet on top.
For more summer-time sweets try a delicious and refreshing jelly…