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Super-quick raspberry sorbet with crumble topping Recipe

Ingredients for people

  • Unsalted butter : 50 g
  • Caster sugar : 50 g
  • Plain flour : 50 g
  • Ground almonds : 50 g
  • Frozen raspberries : 500 g
  • Water : 100 ml
  • Caster sugar : 100 g
Method
  • 1

    Preheat the oven to 200 degrees Celsius.

  • 2

    Rub the flour, 50g sugar, butter and the ground almonds together with the tips of your fingers so that you obtain a fine crumble. Spread this out evenly on a baking tray. Bake the crumble for about 7-11 minutes in the oven until golden brown.

  • 3

    Make a syrup with the water and the 100 g sugar: mix the sugar and water together, bring to the boil and leave for about 2 minutes until you have a clear syrup. Set aside and allow to cool.

  • 4

    Place the frozen raspberries in a food processor and add the cooled sugar syrup. Blend until smooth.

  • 5

    Serve in a glass ramekin and top with the crumble.

  • 6

    Serve immediately.

Chef's tip

«This sorbet can be made slightly in advance but make sure to freeze it in individual portions and not for more than about thirty minutes - any longer and the sorbet will form a solid block.»

A quick, easy and refreshing raspberry sorbet served with a crumble topping

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(10 votes)

  • Preparation  30mins
  • Cooking time  0h
  • Rest time  0h

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