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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