Black forest sorbet with puff pasty fruits (v)

[mike]

2 * 500g packs of frozen black forest fruits (=1kg)
180g demerara sugar
either 1 small pot of creme fraiche or (my favourite) 5 tbsp good greek yoghurt
creme de cassis
1 pack puff pastry defrosted.

Put the sugar, fruit and about 1 tbsp of water into a heavy based pan (not aluminium), put on a slow heat and leave (stirring occasionally) until the fruits have 'popped'.

Switch off and leave to cool.

Pre heat oven to gas mark 7

Strain the fruit through a sieve using the back for a wooden spoon to get all that lovely juice out.

Place into the bowl of your ice cream maker with the creme fraiche and a good glug of creme de cassis (the stuff you use for kir).

Switch on, and let it go solid.

Meanwhile, roll out you puff pastry, cut each of the sides and make place on top to make a shallow box.

Add your fruit pulp from above into the pastry 'well' along with some extra fruits.

Shake over a light dusting of demerara sugar

Place in oven until puff pastry has risen and sugar has melted (about 10-15 mins)

Serve with the sorbet.