Ingredients

Ingredients For the sorbet

• 250g/8¾oz blackcurrants, blended to a purée

• fresh lemon juice, to taste

For the tartine base

• 125g/4½oz gluten-free flour

• 50g/2oz Xylitol sugar-free icing sugar (available in most supermarkets)

• 50g/2oz vegetable oil

• 1 medium free-range egg

To serve

• Xylitol sugar-free sweetener, to dust (available in most supermarkets)

For the fruit soup

• 30g/1oz Xylitol sugar-free sweetener (available in most supermarkets)

• 30g/1oz blueberries

• 30g/1oz raspberries

• 30g/1oz strawberries

• 80ml/2¾fl oz white wine (boiled to reduce to 30ml/1fl oz)

• 2 oranges, peeled, segmented

• 1 sprig fresh mint, leaves only, torn (plus 1 extra sprig)

• 1 sprig fresh basil, leaves only, torn (plus 1 extra sprig)

For the blackcurrant mousse

• 3 large free-range egg yolks

• 2 tsp Xylitol sugar-free sweetener (available in most supermarkets)

• 40g/1½oz blackcurrant essence

• 2 tsp lemon juice

• 13g/½oz blackcurrant purée, made as above, (plus 1 tbsp extra)

• 1 tsp Mycryo (powdered cocoa butter, available online)

For the wheatgrass foam

• 22g/¾oz milk substitute

• 55g/2oz apple juice

• lecithin (an emulsifier, available from health food shops)

• salt

• 1 tbsp caster sugar

• 8g/¼oz wheatgrass

Description

Recipe Uses 250g/8¾oz Blackcurrants, Blended To A Purée , Fresh Lemon Juice, To Taste, 125g/4½oz Gluten-free Flour, 50g/2oz Xylitol Sugar-free...

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