Raspberry and Red Capsicum Sorbet with Sarawak Pepper and Fine Sea Salt Chocolate Crumbs

• 500 g (1 lb 2 oz) fresh raspberries
• 200

PURÉE THE RASPBERRIES IN A BLENDER, THEN STRAIN THE PULP TO REMOVE THE SEEDS.

DO THE SAME WITH THE CAPSICUMS AND COMBINE THEM WITH THE RASPBERRIES, SUGAR AND VINEGAR.

TRANSFER THIS MIXTURE TO THE BOWL OF THE ICE CREAM MAKER AND START THE CHURN CYCLE. Place the sorbet in the freezer for 3–4 hours.

MELT THE CHOCOLATE</