James Bond food Champagne sorbet

Sorbet à la Champagne

He may be in Dr No’s clutches, but James Bond is impressed with the menu provided by his captor at Crab Key in the novel of Dr No (1958). Offering a fine range of luxury dishes from Caviar double de Beluga to Sorbet à la Champagne, it is, Bond notes, a menu worthy of the Savoy Grill, the ’21’ or Tour d’Argent.

James Bond doesn’t try the sorbet – he predictably chooses the savoury option of angels on horseback, while Honeychile Rider has vanilla ice-cream with hot chocolate sauce – but for anyone who would have preferred the sorbet, I present a recipe here.

Serves 2

  • 150ml water
  • 80g caster sugar
  • 1 tbsp glucose syrup
  • 150ml Champagne or other sparkling wine
  • 1 tbsp lemon juice

To garnish

  • White of one egg
  • Caster sugar

Put the sugar and water in a pan and melt the sugar over a medium heat. Stir in the glucose syrup, then add the lemon juice and Champagne. Stir, bring the liquid to the boil, then reduce to a simmer. Allow to simmer for about 5 minutes.

Pour the liquid into a container (I used a plastic food container, but a metal bowl or old ice-cream tub will do just as well). Allow the liquid to cool – I placed the contained on a plate of ice – and place the container in the freezer. Freeze for 4-5 hours, removing the container every hour to stir the sorbet with a fork and break down the crystals.

To serve, dip the rims of two Champagne goblets in a bowl or saucer of egg white, then dip the rims in a bowl or saucer of caster sugar. Divide the sorbet between the goblets.

James Bond food Champagne sorbet

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