Herb sorbet with burnt meringue
- Dessert
- Medium
- 6–8
- 2 hours, plus 3 hours for chilling
PT2H
PT3H
Ingredients
Sorbet
- 750ml of water
- 250g of cane sugar
- 200g of glucose
- 25g of Pro Sorbet 100
- 35g of ascorbic acid
- 5g of xanthan gum
- 250g of soft herbs, dill, chervil etc., roughly chopped
Meringue
- 100g of egg white
- 200g of cane sugar
- 50ml of water
- edible flowers , to garnish, optional
Equipment
- White hot charcoal ember from a barbecue
- Blow torch
- Piping bags
Method
Place all the sorbet ingredients apart from the herbs in a pan and bring to a boil
- 750ml of water
- 250g of cane sugar
- 200g of glucose
- 25g of Pro Sorbet 100
- 35g of ascorbic acid
- 5g of xanthan gum
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
- 250g of soft herbs, dill, chervil etc., roughly chopped
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
- 200g of cane sugar
- 50ml of water
While the sugar comes to temperature, whisk the eggs in a mixer until just at stiff peaks, being careful not to over-whip them
- 100g of egg white
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
- edible flowers , to garnish, optional
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Herb sorbet with burnt meringue
