Sorbet without a freezer?

Just when you think you’ve seen it all, heard it all, tasted it all, we’re here to prove you wrong, because there is nothing like this latest weird and wonderful Sorbet concoction. On the menu this issue: fragrant goat cheese elevated by a delicate touch of jelly beets and finished off with delightfully nutritious crunchy crickets – think something like crumbled Graham Cracker, but with antennae. We know you’re salivating already…



For the goat cheese sorbet:
  • 75cl water
  • 84gr sugar
  • 60g powdered glucose
  • 28cl lemon juice
  • 400g soft goat cheese

Combine the water, sugar, and glucose in a small saucepan and stir over a low heat. Add the lemon juice and bring to a boil. When the sugar’s dissolved, remove from the heat and chill thoroughly. Combine the cooled syrup in a blender with the goat cheese. Blend until well combined and completely smooth. Freeze in an ice cream freezer according to manufacturer’s instructions.

For the beet swirl:
  • 500g beet juice
  • 5g agar-agar powder
  • 60g sugar

In a small pot, bring the juice, the agar-agar powder, and the sugar to a boil. Allow to cool, and refrigerate. The gel must be cold before the next step. In a blender with high speed, process the gel until creamy.

For the crumbled crickets:
  • 30g of dried crickets


Place one scoop (or more) of goat cheese sorbet in a bowl, then top with a swirl of beet gel. Finish by crumbling some deliciously nutty crickets on top of your savory dessert.

Bon appetit!