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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.
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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.
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White chocolate mousse and sorbet with dill and cucumber
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White chocolate mousse and sorbet with dill and cucumber
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