Raspberry Sorbet Recipe by Rebecca Frey
Made from fresh summer raspberries, this vibrantly-coloured raspberry sorbet is the ideal dessert for days when it's too hot to turn on the oven.
In this new interview series we caught up with former Le Cordon Bleu London student Sebastian Rast, who graduated with our most prestigious culinary qualification, the Grand Diplôme®.
This series of short video interviews will give a real insight into what it’s like to study on the various courses provided at our institute, and first-hand experience of being a Le Cordon Bleu student. If you'd like to learn more about our programmes and courses such as the Grand Diplôme, please visit our programmes and courses.
