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Raspberry Sorbet with Basil Poached Berries and Pistachio Tuille


Pistachio Tuille

Pistachios        105g

Butter              120g

Egg white        105g

Glucose           90g

Poaching syrup

Caster sugar    750g

Water              650ml

Glucose           90g

2-3 stems of basil

Selection of mixed berries – raspberries, blackberries etc

Raspberry sorbet

Mint to garnish


For the Tuille

  1. Blitz the pistachios in a blender
  2. Melt the butter and glucose over a medium heat
  3. Take off the heat and add the pistachios and egg white
  4. Spread onto a silicon lined tray thinly and bake at 170°C for 10 minutes
  5. Remove, allow to cool and then break into shards to serve

For the poached fruits

  1. Put the poaching syrup ingredients into a pot
  2. Bring to the boil and drop the berries in for 1 – 2 minutes
  3. Remove from the heat and allow to cool a little. Remove the basil leaves.

In a shallow bowl place a serving of berries. Add a scoop of raspberry sorbet and decorate with pistachio tuille and garnish with a sprig of mint.

This dessert is vegan and gluten free.

Contacting us

Big Bite Catering Limited
67 Gowan Brae, Airdrie,
Lanarkshire, Scotland
Tel: 01236 842972

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