An incredibly easy sorbet from the brilliant River Cottage Every Day: a kilo of plums are stoned and halved and roasted in a hot oven with 100g sugar, 250ml water and a teaspoon of vanilla essence until soft and blistered. Then they’re rubbed through a sieve, chilled and churned in an ice-cream machine. The colour is just beautiful, the flavour intensely plummy and refreshing.
Hugh’s serving suggestion is to eat this tart sorbet with a batch of gooey brownies. I did try this, but they weren’t quite a perfect match: I think you really need find a true contrast, something that could otherwise be rather too sweet or cloying. A white chocolate cheesecake might be utterly divine…
