Baron Bigod with gooseberry sorbet and sourdough crisp

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



  1. Step 1

    Place the sourdough loaf into a freezer - overnight if possible 
  2. Step 2

    Make the sorbet by heating the sugar, water and gooseberries in a pan until the gooseberries are soft
  3. Step 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 frozen
  4. Step 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 thick
  5. Step 5

    Preheat an oven to 180°C
  6. Step 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 over
  7. Step 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