Herb sorbet with burnt meringue

Place all the sorbet ingredients apart from the herbs in a pan and bring to a boil

Blend until smooth and then chill

Roughly chop the mixed herbs and then blend into the chilled sorbet base. Pass the mixture through a fine mesh sieve

Place the sorbet into the freezer, stirring the mixture through every now and again to break up crystals before returning to the freezer

For the meringue, heat the sugar and water to 121°C

While the sugar comes to temperature, whisk the eggs in a mixer until just at stiff peaks, being careful not to over-whip them

Once the sugar syrup hits 121°C, put the mixer on high and gently add the sugar syrup into the eggs

Whisk until the meringue cools down, checking the mixture as you whisk to avoid over-whipping

To serve, place a scoop of the herb sorbet in a cold bowl and pipe some meringue on top

Use a piece of red-hot binchotan charcoal or blow torch to scorch the top of the meringue and serve garnished with flowers