Desserts : Everyday recipes

• 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.