Basil Oil and Raspberry Sorbet with Sticky Meringue
- Prep Time: 20
- Cook Time: 80
- Total Time: 1 hour 40 minutes
- Yield: 4
- Category: Desserts; Ice Cream; moderate
Description
This easy sorbet is a light dessert perfect for warmer weather days. Paired with sticky, crunchy meringue, it’s a sure win!
Ingredients
Basil Oil and Raspberry Sorbet
400 g frozen raspberries
150 g Greek yoghurt
2 Tbsp (30 ml) milk
2 – 3 Tbsp (30 – 45 ml) honey
3 Tbsp (45 ml) Willow Creek Basil Oil
Sticky Meringue
2 egg whites
½ tsp (2.5 ml) white wine vinegar
½ C (125 ml) castor sugar
2 tsp (10 ml) corn flour
½ tsp (2.5 ml) vanilla extract
optional: fresh basil leaves to serve
Instructions
Basil Oil and Raspberry Sorbet
Place all the ingredients into a blender and blend to a smooth puree. Taste and add more honey if need be.
Pour into an ice cream container and freeze for a couple of hours until firm enough to scoop.
Sticky Meringue
Preheat the oven to 140 °C and line an oven tray with baking paper.
Whisk the egg whites until soft peak stage. Add the vinegar and beat until stiff peaks form. Gradually add the castor sugar and continue to beat until the mixture is stiff and glossy. Finish by folding in the sifted corn flour and vanilla.
Drop tablespoons of meringue mixture onto a baking tray lined with baking paper.
Bake in the oven for 20 minutes, and then reduce the heat to 120 °C, and continue to bake for a further hour. The meringues should still be soft and sticky inside.
Remove from the oven and allow to cool completely.
Serve the meringues with a generous scoop of basil oil and raspberry sorbet, and garnish with fresh basil leaves.
