Roast plum sorbet with chocolate brownies from River Cottage Every Day (page 360) by Hugh Fearnley-Whittingstall

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Requires freezing for at least 12 hours. Online link is for the sorbet only.

  • Christine on August 12, 2014

    Made the sorbet only which was very delicious. I've made and really enjoyed the 'Wild plum sherbet' from Chez Panisse Desserts, but thought I'd try this one because it doesn't call for making a sugar syrup. This version couldn't be easier since all the ingredients (plums, sugar, water) get roasted in the oven together and there's not much more to it. After the mixture cooled a bit, I ran it through my food mill instead of rubbing it through a sieve -- it makes the task much easier if you have this tool available. I chilled the mixture overnight before churning it. The recipe didn't specify a yield, but it definitely made more than a quart because it started to overflow my machine a bit. By the time that happened though, it was already mostly frozen, so I just scooped two servings off the top for my husband & I to eat fresh and let the rest churn a few more minutes. Next time I would leave a portion of the mixture on the side to churn later or scale the recipe back (3/4 probably).

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