As spring is here and we are in the middle of asparagus season I thought that would be great to make a sorbet to celebrate it all. 

I cook my asparagus different ways, one of the best preparation for me is to cook them in a frying pan with a bit of olive oil, salt and pepper, et c’est tout 🙂 I usually add some goat cheese crumbled on the top and finish with lemon zest. If I want to go a bit high end I add some truffle oil too. 

So I tried this homemade goat cheese sorbet to replace the usual got cheese (it’s spring after all). It turned out very nicely. 
No cream, no ice-cream maker…

 

Goat cheese sorbet

-250g / 8.81 oz of fresh goat cheese
-15cl / 5.07 oz of milk
-1 egg white
-1 bunch of fresh rosemary or 15 leaves of fresh basil
-Olive oil
-Salt

Bring the milk to the boil with either the rosemary or basil. 
When it’s boiling, turn off the heat and let the herbs to infuse for 10min.
Mix the goat cheese with a bit of olive oil just to give it the taste. Add the cold and filtered milk.
Meanwhile whisk your egg white with a pinch of salt till firm and add it to the goat cheese.
Put the preparation in a box and freeze it for at least 2 hours.