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Strawberry Sorbet with Langues Du Chat
Ingredients
  • 500g fresh ripe strawberries, hulled
  • 300ml water
  • 150g sugar
  • Juice of a lemon
  • A few extra strawberries, sliced to serve
  • subheading: For the langues du chat biscuits - makes 20 biscuits:
  • 50g unsalted butter, soft at room temperature
  • 50g golden caster sugar
  • 1 large egg white
  • 50g plain flour, sifted
  • subheading: For the crème Chantilly:
  • 150ml double or whipping cream
  • 1 heaped tsp icing sugar, sifted
  • ½ tsp vanilla paste or seeds scraped from a vanilla pod
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