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Sorbets with Style

Designing your perfect wedding meal can be one of the hardest, but most fun elements of planning your day. We Fell In Love recently had the pleasure of dining in with Robbie Gleave, one of Heritage Portfolio’s executive chefs, as he shared a masterclass on sorbets at Edinburgh’s magnificent Signet Library. Think sorbets are some Seventies throwback? Then think again.

Robbie’s top tip when planning your wedding meal is to imagine a painter’s palette. “It is easy to confuse the palate with too many flavours so think primary colours, hints of secondary colours and possible hints of tertiary. No brown food – bright and vibrant for me!”

The masterclass on sorbets was set in Edinburgh’s Signet Library – in such a setting you know you’re going to be treated to something pretty spectacular.

Robbie challenged this definition of sorbet and showed us that savoury sorbet can pack a punch. What better way to get your guests drooling over your wedding food than surprising them with a zingy sorbet course. And it doesn’t have to be any ordinary sorbet, as Robbie demonstrated.

How about this salted cucumber and fennel sorbet served with pickled vegetables, goats cheese and tomatoes?

Or this feast for the eyes, gazpacho and olive oil sorbet drizzled with green oil, roast fennel, onion seeds and chive flowers.

And here’s a tasty brunch-style sorbet of wild garlic served with soft brie and pumpernickel.

Or, how about apple and Calvados sherbet sorbet and quinoa popcorn? Didn’t we tell you? Not a boring Seventies sorbet in sight.

Having an insight into how a chef creates a dish is always inspiring. We’d love to hear from you if you have any exciting menu options or tales of sorbets. Lets fall in love with sorbets again…