- An assortment of raspberries and strawberries to serve four
- One pre-cooked red sweet pepper, baked in the oven with its skin on
- Half a vanilla pod
- 30 icing sugar
- 12 basil leaves
- Olive oil
For the Fromage Frais Sorbet
- 500g Isigny Sainte-Mère organic country-style fromage frais
- 200g granulated sugar
- 100g water
- A little bit of grated lemon
For the sorbet:
Put the sugar and water on to boil. Allow it to cool off, then add the fromage frais. Grate some lemon zest into the mix then place it all in a sorbet maker. Put to one side in a cold place once the sorbet has been made.
For the sweet pepper coulis:
Peel the pepper, take care to remove all the seeds before blending, add 30g icing sugar and scrape the half vanilla pod into the mix. Blend it a bit more to get a smooth coulis.
Lay out the plates, starting with a little coulis, the soft fruit, the fromage frais sorbet and top it with basil leaves. Drizzle a little olive oil over it and serve immediately.
15 mn mn