Yuzu custard with sorrel granita and honeycomb
by Luke French

Ingredients

  • 250g sorrel juice
  • 25g smoked maple syrup

Store Cupboard

  • 175g of caster sugar
  • 1 gelatine leaf, bloomed in cold water
  • 160g of caster sugar
  • 25g of honey, Luke uses local Sheffield honey
  • 7g of bicarbonate of soda
  • 6 eggs, Luke uses Burford Brown eggs
  • 2 egg yolks
  • 260g of caster sugar
  • salt, to taste

Beverages

  • 30g of water
  • 300g of yuzu juice

Speciality Ingredients

  • 65g of liquid glucose
  • edible flowers

Dairy

  • 300g of double cream

Salad & Fresh Herbs

  • sorrel leaves, ideally a mixture of varieties