Raspberry wheat beer sorbet with marinated raspberries and raspberry beer jelly

  • Dessert
  • medium
  • 4
  • 2 hours, plus churning and freezing time

PT2H

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Ingredients

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Imperial

Raspberry beer syrup

Sorbet base

Jelly base

Marinated raspberries

To serve

1
First make the syrup - this will form part of the sorbet and jelly, and be used to marinate the raspberries. Place the raspberry beer, sugar and glucose in a pan and bring to the boil. Set aside to cool completely
2
Now make the sorbet. Measure 660ml of the raspberry syrup and mix with the 660ml raspberry beer and crushed raspberries
3
Churn in an ice cream machine then place in freezer until required
4
Measure out 70ml of the raspberry syrup and set aside - this will be used to make the jelly. Marinate the raspberries in the remaining syrup for a couple of hours
5
Place the reserved 70ml of raspberry syrup in a pan and heat gently. Add the soaked gelatine, stirring until the gelatine has dissolved completely
  • 4 gelatine leaves, soaked
6
Add the raspberry beer and cool in a bowl set over ice as quickly as possible - this will set the gas bubbles into the jelly and it will be slightly fizzy. The jelly must be eaten within a few hours of making it if you want to keep the fizz, as it dies after a couple of hours
7
To assemble the dish, place the marinated raspberries in the bottom of a bowl with a little of the syrup. Place a little of the jelly in the bowl on top of the raspberries then place a nice big quenelle of the beer sorbet on top of that
8
Garnish with fresh mint When at the table, pour a little bit of ice cold raspberry beer over the sorbet
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