Basil Sorbet with Blackcurrant Coulis

I’ve been wearing Gucci Bloom Acqua di Fiori for a few weeks now and I must say that it’s crisp greeness is really growing on me. Who knew! I very much enjoy it’s freshness but also like the way it blends perfectly with the blackcurrant. I thought it could be an interesting exercise to create a dessert around this green, fresh and dewy note. I absolutely love experimenting with different ingredients and flavour combinations. They can really produce some very special and unexpected results. That’s how I came up with this Basil Sorbet with Blackcurrant Coulis. 

Both aromatic and tangy, this Basil Sorbet with Blackcurrant Coulis is so fresh and flavourful. Sounds fancy? Yes, very much so. I mean it’s inspired by a Gucci perfume after all! But trust me, it couldn’t be easier to make. You may think that it’s a little odd to create a sorbet out of basil. Turns out, it’s the first ingredient that popped into my mind when thinking about how to express the perfume’s green note in a dessert. As for the choice of sorbet, I think it’s a great way to convey the freshness and dewiness of the perfume.

Another key ingredient in Gucci Bloom Acqua di Fiori is blackcurrant. As mentioned before, it goes very well with the green note in the perfume. It’s most prominent during the first few spritzes of the fragrance, and adds just the right amount of sweetness. That’s the reason why I included a blackcurrant coulis in this dessert recipe. It definitely gives more body to the dessert and adds an addictive tanginess.

I hope you will all enjoy it!

Basil Sorbet with Blackcurrant Coulis

Makes 8 servings

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Ingredients

Basil Sorbet

• 2 cups water

• juice of 1 lemon

• 3 tbsp Stevia

• 1 cup fresh basil leaves, minced

Blackcurrant Coulis

• 1 cup frozen blackcurrants

• 2 tbsp agave

• 1/3 cup water

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Instructions

1. For the basil sorbet, add the water and stevia into a saucepan and bring to a boil. Once boiling, remove the pan from the stove and stir well.

2. Add the lemon juice and basil leaves into the syrup. Transfer the sorbet mixture into a blender and mix thoroughly.

3. Add the sorbet mixture into a container and leave in the freezer for 4 hours.

4. Take the sorbet out of the freezer and mix again in a blender until smooth.

5. Put the sorbet back into the freezer for 3 hours.

6. In the meantime, add the blackcurrant, agave and water into a small saucepan. Bring to a low simmer for 3-5 minutes. Remove the pan from the stove, pour the mixture into a blender and puree.

7. Pass mixture through a sieve to remove any bits of fruit for a smooth coulis.

6. Place a quenelle of basil sorbet onto a plate. Pour some blackcurrant coulis on top of the sorbet and decorate with basil leaves. Optional decoration: you can also add some blackcurrant flavour pearls.

Bon appetit!

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Disclaimer

All images are my own.