M's celebrity cook columnist offers his take on sorbet for sporty types.
Marco Pierre White: Cinnamon sorbet
I am not a sporty type. Well, unless you count hunting and fishing as sports - I'm mad about both of those. But I am not the kind of man who gets up on a Sunday morning, dons his joggers and goes for a run. I have never watched my weight, and I have never consciously gone for a healthy option with regards to food. So I had to think hard when I was asked by the fragrant editress of M magazine to come up with a suitable recipe for a special issue dedicated to sport, which I gather is to celebrate a tennis tournament and a Test match you're hosting over there.
I'm always being told by my friends in Abu Dhabi and Dubai that they are such great places to live in part because of all the events going on. I have to admit I was impressed when I heard the names of the tennis players you've got coming over - even I have heard of at least two of them. And England versus Pakistan at cricket, that's seriously high-end cricket. Except that a few of them are behind bars, aren't they? And I suppose if you do insist on being sporty, then running in the sunshine is better than running in the rain.
Sporty types don't tend to be big on desserts, but one thing they can get away with is a sorbet. A sorbet is for me the thin man's ice cream. All the pleasure, but none of the fat. OK, so there's sugar involved, but don't you need a bit of energy to do all those press-ups? And cinnamon is such a glorious spice. Did you know it was imported to Egypt from south-east Asia as early as 2,000 BC? What I love about it is that it is so very versatile. It can be used in sweet food, such as here, and in savoury dishes, too. A shepherd's pie benefits from a touch of cinnamon no end, but don't overdo it, or it will end up tasting like that Swedish porridge dish crazy Swedes eat tonight, on Christmas Eve. But where would an apple pie be without cinnamon? This is a spice that can lift a dish from the mundane to the glorious.
I hope you enjoy your sporting issue of M magazine, and whether you choose to make this sorbet or not, have a very merry Christmas!
Preparation time: 15 minutes
Soaking time: Overnight
Freezing time: 6 hours
50g cinnamon sticks
150g grain sugar
50ml sugar syrup
1. Soak the cinnamon sticks in the water overnight.
2. The following day, bring the water and cinnamon to the boil and then remove from the heat.
3. Add the sugar and sugar syrup, dissolve, remove the cinnamon sticks and then allow the liquid to cool.
4. Place in the freezer for six hours, stirring every 30 minutes.
5. Serve in martini glasses with a mint sprig as a garnish on top.
This dish is offered at Frankie's Restaurant & Bar, which features Friday Brunch alongside CuiScene restaurant. Call 02 654 3238 or e-mail email@example.com