Marinated Peaches with Basil Sorbet and Strawberry Jelly

Name: Marinated Peaches with Basil Sorbet and Strawberry Jelly
Yield: Serves 4–6
Ingredients: handful of herb leaves, such as coriander, basil, mint or flat-leaf parsley; handful of herb leaves, such as coriander, basil, mint or flat-leaf parsley; 1 large egg white; about 50 g caster sugar; 5 sheets of leaf gelatine; handful of herb leaves, such as coriander, basil, mint or flat-leaf parsley; handful of herb leaves, such as coriander, basil, mint or flat-leaf parsley; handful of herb leaves, such as coriander, basil, mint or flat-leaf parsley; 60 g caster sugar; 150 ml sugar syrup; 2 or 3 spent vanilla pods, i.e. with their seeds scraped out; 2 lemon thyme sprigs; crystallised coriander or basil leaves, to finish; crystallised coriander or basil leaves, to finish; 900 g very ripe or frozen strawberries, hulled; 900 g very ripe or frozen strawberries, hulled; strawberry jelly; 2 handfuls of strawberries (ideally ½ Gariguette, ½ fraises des bois (wild strawberries), hulled; cracked or grated Sarawak pepper or black peppercorns; cracked or grated Sarawak pepper or black peppercorns; 2 handfuls of strawberries (ideally ½ Gariguette, ½ fraises des bois (wild strawberries), hulled; 80 g basil leaves; 2 handfuls of strawberries (ideally ½ Gariguette, ½ fraises des bois (wild strawberries), hulled; 2 handfuls of strawberries (ideally ½ Gariguette, ½ fraises des bois (wild strawberries), hulled; 65 g caster sugar; 200 g liquid glucose; juice of 1½ lemons; 550 ml water; 1 quantity vanilla sugar syrup; 2 ripe peaches

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Maze

By Jason Atherton

Published 2008

About

Ingredients

Marinated Peaches

2 ripe peaches
1 quantity vanilla sugar syrup

Dessert

Method

First, make the basil sorbet. Put the liquid glucose, sugar and water into a saucepan and stir over a low heat until the sugar has dissolved. Increase the heat and boil the syrup for a few minutes, then pour into a wide bowl and leave to cool completely.

Put the syrup, lemon juice and basil into a blender and whiz until the basil is finely ground and the syrup is bright green. Strain th