Blackcurrant Parfait & Raspberry Sorbet

This dessert was born using some leftover raspberries and blackcurrants. It is a refreshing summer treat, because it is not that sweet at all and it is also prepared pretty fast. The only thing that is missing here is the warm sunny weather, it feels rather like autumn already!


Ingredients:
500 g raspberry
70 g sugar
2 tablespoons water

Heat sugar with water until it is dissolved, let it cool and pour it over the raspberries. Puree, sieve to remove seeds and let the rest of the work do your ice cream maker.


2 egg yolks
50 ml blackcurrant syrup
1 tablespoon port wine
200 ml heavy cream

Over steam beat egg yolk, blackcurrant syrup and port wine until nice and foamy. Let it cool and stir in 200 ml beaten heavy cream. Pour it into the form and freeze for at least 3 hours.