Yoghurt, pine and herbs granita
Christoffer Hruskova brings his Scandinavian style to bear on this pine granita recipe, melding the cooling flavours of yoghurt and pine with fragrant sorrel, tarragon and chervil.
Ingredients
Equipment
- Ice cream maker
- Silicon baking mat
- Blender
- Dehydrator
Method
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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Yoghurt, pine and herbs granita
