Fromage Blanc Sorbet

Preparation info

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By Ben Shewry

Published 2012

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  • 350 ml (12 fl oz) milk
  • 150 g ( oz/ cup) caster (superfine) sugar
  • 100 g ( oz) liquid glucose
  • 500 g (1 lb 2 oz) fromage blanc (curd cheese) (you will need to make this 2 days ahead)
  • juice of 1 lemon


In a medium saucepan, bring the milk, sugar and glucose to a simmer. Remove from the heat, cool and then refrigerate to 4°C (39°F).

Place the fromage blanc in a bowl and whisk in the lemon juice. Whisk in the cooled milk mixture until smooth.

Freeze to −25°C (−13°F) and, when ready to serve, churn in a Pacojet*. Place in the freezer until needed. Alternatively, you can churn in an ice-cream machine according to the manufacturer’s instructions.