Baron Bigod with gooseberry sorbet and sourdough crisp
Creamy Baron Bigod cheese is served with a tart gooseberry sorbet and crunchy toasted sourdough.
- Cooking:
- Serves: 6 persons
Ingredients
- 250g ofBaron Bigod, (bring to room temp before serving)
- 1sourdough loaf
- olive pomace oil, for drizzling
- Maldon saltto season
- 35g of caster sugar
- 135g of water
- 375g ofgooseberries
- 55g of Pro Sorbet 100
- 12celery leaves
- 6gooseberries, cut in half
Instructions
Step 1
Place the sourdough loaf into a freezer - overnight if possibleStep 2
Make the sorbet by heating the sugar, water and gooseberries in a pan until the gooseberries are softStep 3
Once the gooseberries are soft, add to a blender and blitz until smooth, then pass through a fine sieve before mixing in the pro sorbet. Transfer to an ice cream machine and churn until frozenStep 4
Once the sourdough is frozen, remove from the freezer and allow to soften for 2-3 minutes before slicing thinly on a slicing machine (or carefully by hand) into slices that are about 2mm thickStep 5
Preheat an oven to 180°CStep 6
Lay the sourdough slices on greaseproof paper on a baking sheet and drizzle with pomace oil and salt before placing another sheet on top. Cook at 180°C between the two baking sheets for 6-12 minutes, until golden all overStep 7
Slice the cheese into 6 equal pieces. Serve with the gooseberry sorbet, some fresh sliced gooseberries and the sourdough crisps on top. Garnish with the celery leaves