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Blackberry sorbet with tarragon cream

Discover the refreshing recipe for blackberry sorbet with tarragon cream in collaboration with Novis x Magdalena. Learn how to make this delicious dessert and impress your guests with a unique combination of flavours and textures.

Novis x Magdalena

Recipe blackberry sorbet with tarragon cream

Blackberry sorbet

400g blackberries, ripe
60g lemon juice
60g water
50g sugar
30g glucose syrup
½ lemon (zest)
2g pectin

Mix the sugar with the pectin, bring the lemon juice and glucose to the boil, add the sugar mixture and boil for 1 minute. Then blend all the ingredients finely in a Novis blender and pass through a sieve, leave to cool and then freeze in an ice cream maker.

Tarragon cream

100g soya milk
100g tarragon oil
120g rapeseed oil
20g lemon juice
30g puréed sugar
½ vanilla pod
2g salt

Blend the soya milk with the lemon juice, icing sugar, vanilla pod and salt in the Novis blender on speed 2. Slowly pour in the oils like a mayonnaise until the desired consistency is achieved.

To serve

Clay mousse
Blackberries
Blackberry sphere
Yoghurt cream