Difficulty:[usr 1]
Carefully sort the raspberries and sprinkle them with caster and vanilla sugar, add the lemon juice and leave to macerate for 30 minutes.
Pour everything into the mixing bowl. Grind then strain through a fine sieve. Pour the puree obtained into the ice cream maker and let it churn for 1 hour. When the sorbet begins to set, pour it into a mold and put it in the freezer for 1 hour 30 minutes.
Take the sorbet out 15 minutes before serving. Coat the plates with custard. Place 3 star tiles in the center. Using 2 spoons, mold 3 quenelles of sorbet and place them on the tiles.
Decorate with raspberries and rosemary if desired.
Chef Hubert's culinary ideas
