Wild strawberries and yuzu sorbet

Test your chef skills with this complex dessert - served with a final flourish at the table.

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For the wild strawberry and yuzu sorbet

For the meringue

For the strawberry jam

For the basil soup

For the gariguettes and fraise des bois

  • 160g/5⅔oz gariguette strawberries, hulled and cut into quarters
  • 100ml/3½fl oz vanilla syrup (made from 250g/9oz sugar, 250ml/9fl oz water and the seeds from a vanilla pod)
  • 20 fraise des bois alpine strawberries, hulled

To serve