Difficulty: Easy
Carefully sort the raspberries and sprinkle with caster sugar and vanilla sugar. Add lemon juice and let macerate for 30 minutes.
Transfer to a blender, puree, then strain through a fine sieve. Pour the smooth puree into an ice cream maker and churn for 1 hour. Once it starts to set, transfer to a mold and freeze for 1 hour 30 minutes.
Remove sorbet 15 minutes before serving. Spread custard on plates. Place 3 almond tiles in the center. Using two spoons, form 3 quenelles of sorbet and arrange on the tiles.
Decorate with fresh raspberries and rosemary, if desired.
Chef Hubert's Tip: This elegant dessert combines crisp almonds with vibrant, tangy sorbet—perfect for summer entertaining.
