Kir Royale With Blackcurrant Sorbet - cooking recipe

Ingredients

1 tsp unflavored gelatin
1/3 cup dry white wine
1/2 cuo sugar
7 oz blackcurrants
1/2 cup heavy cream
1 cup creme de cassis (blackcurrant liqueur)
3 cups dry sparkling white wine
None None Mint leaves, for garnish

Preparation

For the sorbet, sprinkle gelatin over 2 tbsp cold water in small bowl. Let stand for 5 to 10 mins. Meanwhile, bring the white wine and sugar to a boil in a small saucepan. Add gelatin mixture, stirring briskly until the gelatin is dissolved. Add the blackcurrants, reserving 8 berries for garnish. Push the mixture through a sieve to create a puree. Pour into a freezer-proof bowl.
Freeze for 4-5 hours, stirring occasionally with a whisk. Meanwhile, whip the cream until firm peaks form. After the sorbet has been in the freezer for about 2 hours, mix in the whipped cream and return to the freezer.
To serve, pour the liqueur, then the sparkling wine into 8 glasses. Scoop 8 balls of blackcurrant sorbet with an ice cream scoop and place 1 in each glass. Garnish with a blackcurrant berry and a few mint leaves and serve immediately.