This spectacular white chocolate mousse and sorbet recipe from Agnar Sverrisson is an interesting mix of sweet white chocolate and the savoury Icelandic flavours of pickled cucumber, rye and dill.
To make the lemon purée, blanch the lemon zest quickly in boiling water. Blend all the ingredients in a liquidizer until smooth, and then finely sieve before storing in 250g bags in the freezer
Now make the rye biscuits. Make a French meringue by adding the icing sugar to the egg whites in 3 stages, then folding through the rye powder. Pipe out into 3cm strips and allow to dry for 30 minutes
Sweep a spoonful of the lemon purée across a plate, and place a quenelle of the white chocolate mousse on top. Place a scoop of the sorbet alongside it. Crumble the rye biscuits and scatter across the plate
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Scatter the pickled cucumber across the dish. Spoon some of the white chocolate foam over the mousse and sorbet, and garnish with 40g of dill sprigs, and a further 10g of finely chopped dill
Icelandic chef Agnar Sverrisson has been raising a maelstrom at his restaurant, Texture, since 2007. Named by The Independent New Restaurant of the Year in 2007, Texture has since accumulated a Michelin star, three AA rosettes, a Catey and a Remy Martin Award.
