A bright vegan sauce of mixed woodland berries: a smooth strained coulis with whole fresh berries, lemon and a touch of mint.

Sorbetto alla Mora (Italian Blackberry Sorbet) A blackberry sorbet is not a raspberry sorbet built with another berry. Blackberries hide a hard seed inside every single drupelet, they carry a faint tannic grip along the skin, and their colour is chemically restless in a way that shows up on the spoon within minutes. Handle those three facts properly and you get the most perfumed of all the summer ices: dark, wild, clean and long on the palate. Ignore them and you get a dull g

Sorbetto ai Frutti di Bosco (Italian Mixed Berry Sorbet) Frutti di bosco is not one fruit but a basket, and a sorbet made from it tastes of whatever the wood gave up that week. Blackberry brings depth, raspberry brings perfume, blueberry brings colour and weight, redcurrant brings the sharp edge that keeps the other three honest. What follows is a mountain dessert built on control rather than improvisation: a short cooked syrup, a very brief blend, two passes through fine mes