A summery soup combining the succulence of corn with the nutty intensity of basil from Martin Wishart's eponymous restaurant for Taste of Edinburgh
1. To make the sorbet syrup, place the caster sugar, water and glucose in a saucepan pan and bring to the boil. Strain through a fine sieve into a suitable container. Cover and store in the fridge.
2. To make the basil sorbet, cook the basil leaves in a pan of boiling water for 1 minute, then drain in a sieve under cold water.
3. Squeeze out any excess water and place the basil in a liquidiser with 50ml cold water. Add the peanut oil and blend until smooth.
4. Spoon into a bowl and stir in the yogurt and sorbet syrup until thoroughly combined. Transfer to an ice-cream machine and churn until set. Store in the freezer until required.
5. To make the sweetcorn soup, melt the butter in a large pan, add the sweetcorn and saffron. Cook over a low heat for 10-15 minutes, stirring the corn regularly so that it does not colour.
6. Pour in the vegetable stock, add a pinch of salt and bring to the boil. Reduce the heat slightly and simmer gently for 15 minutes. Stir in the cream and cook for a further 10 minutes.
7. Leave to cool for at least 30 minutes, then pour the soup into a liquidiser and blend until smooth. Pass the soup through a fine mesh sieve and place in the fridge to chill.
8. To serve, ladle the soup into chilled soup bowls, add a spoon of the basil sorbet, a few of the chopped almonds and a little teaspoon of olive oil to each bowl. Serve immediately.
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Recipe © courtesy of Martin Wishart
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