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First, make a sugar syrup for the meringue. Boil the sugar and water together until the sugar has dissolved fully, then add the herbs and continue to boil until it reaches 120˚C
50ml of water
50g of sugar
50g of tarragon
50g of chervil
In an electric mixer, whisk the whites until they begin to foam, then gradually add the syrup in a slow, steady stream. Continue to whisk until the meringue begins to cool and becomes thick, firm and glossy. Line a tray with a silicone baking mat and spread the meringue evenly out to a thickness of 1cm. Dehydrate at 55°C for 8 hours
100g of egg white
For the yoghurt sorbet, begin by making a sugar syrup. Combining the sugar and water in a small saucepan, bring to the boil and stir until the sugar is dissolved. Remove from the heat and allow to cool until warm
40ml of water
40g of sugar
Dissolve the softened gelatine in the warm syrup, then mix in the yoghurt. Allow to cool, then churn in an ice cream maker
1/2 gelatine leaf, soaked
300g of yoghurt, full fat
For the pine snow, combine the sparkling water and sugar in a pan and bring to the boil to make a syrup
260ml of sparkling water
70g of sugar
Allow the syrup to cool, then add the sorrel and pine. Transfer to a blender and blitz until smooth
100g of Douglas fir pine needles
75g of sorrel
Strain the liquid through a sieve into a tray. Store in the freezer and scrape the pine ice at regular intervals with a fork to make a granita
To serve, scoop a large quenelle of the yoghurt sorbet into the centre of each plate, followed by a few shards of the meringue and finally the herb snow
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