Raspberry Sorbet on Almond Crumble
4.3(98 ratings)Think of this as a deconstructed raw crumble: cold, bright sorbet over a sweet, buttery crumb that soaks up a little of the melting fruit. The crumble takes minutes in a food processor and keeps well in a jar. Physalis add a tangy, tropical pop and a lovely papery flourish on top.
- Hands-on
- 25 min
- Freeze
- 2 hr
- Total
- 2 hr 25 min
- Serves
- 4
- Level
- Moderate
Method
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Step 1: Let the frozen raspberries sit for five minutes, then blend with the coconut nectar and lemon juice, using the tamper, until thick and smooth.
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Step 2: Spread the sorbet in a shallow container and freeze for two hours, stirring once after an hour to keep it scoopable.
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Step 3: Pulse the almonds, dates, coconut and salt in a food processor until the mixture forms a rough, sticky crumb that holds when pinched.
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Step 4: Press a few spoonfuls of crumble loosely into each ramekin, leaving some larger clumps for texture.
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Step 5: Top each with a scoop of sorbet, then add fresh berries and a couple of physalis. Serve immediately before the sorbet softens.
Same technique, different aisle
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