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Yoghurt, pine and herbs granita

Yoghurt, pine and herbs

Yoghurt, pine and herbs granita

PT2H

Why not try?

1
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
2
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
3
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
4
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
5
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
6
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
7
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
8
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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Ingredients

Metric

Imperial

Yoghurt sorbet

Pine snow

  • 100g of Douglas fir pine needles
  • 260ml of sparkling water
  • 70g of sugar
  • 75g of sorrel

Meringue

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