Eton mess with fennel meringue, lemon verbena and raspberry rose sorbet
by Kerth Gumbs
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Ingredients
Fruit & Vegetables
500g of raspberry purée
47g of lemon juice
125g of frozen mixed berries
mixed berries, such as strawberries, blueberries and raspberries, finely sliced
Speciality Ingredients
23g of powdered glucose
4.5g of sorbet stabiliser
13g of liquid glucose
3 drops of rose essence
25g of lemon verbena, leaves picked
fennel flowers
edible flowers, such as marigolds
Store Cupboard
684g of caster sugar
250g of egg white
Isomalt sugar, made into sugar sticks (optional)
Beverages
278ml of water
Spices & Dried Herbs
2 pinches of fine salt
fennel pollen, and seeds, for dusting
bronze fennel
Dairy
200g of double cream
Oils & Vinegars
extra virgin olive oil
Salad & Fresh Herbs
lemon balm