Raspberry Sorbet Quenelle in Chilled Berry Soup

A glossy quenelle of intense raspberry sorbet rests on buttery almond crumble and crushed blackberries, floating in a chilled, deep ruby berry soup. Tiny basil leaves and flowers bring an herbal note. This is a restaurant-style plated dessert with contrasting temperatures and textures, built from components you can prepare a day ahead.

4.4 from 132 cooks

Method 6 steps

For the sorbet, simmer 3/4 cup sugar and water until dissolved, blend with the raspberries and lemon juice, strain out seeds, chill until cold and churn for 20 to 25 minutes. Freeze until firm, at least 4 hours.

For the soup, simmer the mixed berries, 1/3 cup sugar and grape juice for 10 minutes until the fruit collapses. Blend, strain through a fine sieve and chill thoroughly.

Heat the oven to 350 F. Rub the flours, brown sugar and butter together until clumpy, spread on a lined tray and bake 12 to 15 minutes until golden, stirring once. Cool and break into small pieces.

Chill shallow bowls in the freezer for 15 minutes. Pour a pool of berry soup into each bowl.

Pile a spoonful of crumble and crushed blackberries in the center.

Dip a large spoon in hot water, drag it across the sorbet to form an oval quenelle and set it on the crumble. Finish with basil leaves and flowers and serve immediately.

Tap a step to mark it done.