Lemon meringue sorbet

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It's not everyday you see a sorbet that's been blow torched, but that is just what Ollie Moore recommends in this stylish lemon meringue sorbet recipe.

First published in 2015
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Ingredients

Metric

Imperial

Equipment

  • Blow torch
  • Blender
  • Pacojet

Method

1
Add the ingredients to a blender and blitz on a low speed for 10 seconds to incorporate - do not over-mix the egg white
2
Pass through a fine sieve and freeze in a Pacojet container 1 hour before use
3
Once ready to serve, process the sorbet in the Pacojet, then rocher and blowtorch for an Italian meringue-style finish
First published in 2015
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Ollie Moore combines expert technique with lesser known ingredients to create truly unique dishes full of interesting, tasty flavours.

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