Lemon verbena panna cotta
Serves 6
500ml heavy cream
25g lemon verbena leaves
3 gelatine leaves (or 1 Tbsp. gelatine powder dissolved in 4 Tbsp. cold water)
45g granulated sugar
Bring heavy cream to just below boiling, add lemon verbena leaves and remove from heat. Leave the cream to infuse for 30 minutes.
Meanwhile soak the gelatine leaves in cold water, then set aside. Sieve off the verbena leaves and discard. Add the sugar to the heavy cream, reheat and stir in gelatine until completely dissolved. Pour the warm mixture into a bowl and chill in the fridge for at least 3-4 hours.
Whip with a hand mixer until a light, airy cream. Pour into a piping bag and store in the fridge until ready to serve.
Roasted apple sorbet
500g apples, cored and cut into quarters
75g sugar
200g water
170g sugar
20g dextrose
15g glucose
20g lemon juice
2g stabiliser or locust bean gum
Pinch of salt
Preheat oven to 200C. Mix apples with sugar and roast in the oven for 30 minutes, tossing halfway through. Blend the apples and put through a mesh sieve to remove any larger bits of peel.
Mix 20g of sugar with stabiliser and set aside. Meanwhile caramelise 150g of the sugar in a heavy-bottomed pot. Add the warm purée, water, dextrose, glucose and lemon juice to the caramel.
Warm the liquid to 35C, add stabiliser and warm the sorbet mixture mix to 82C. Remove from heat, season with a pinch of salt and blend with an immersion blender. Transfer to a bowl and leave overnight in the fridge.
Churn in an ice cream maker according to manufacturer’s instructions.
Maple-jasmine apple blossoms
4 Tbsp. strongly brewed jasmine tea
3 Tbsp. maple syrup
1/2 tsp. salt
2 tsp. lemon juice
6 apples
Mix jasmine tea, maple syrup, lemon juice and salt, season to taste. Slice the apples rather thinly on a mandolin slicer and use flower cutters in different sizes to cut apple blossoms. Macerate in the syrup for 30 minutes.
To assemble and serve
Pipe a half moon shape of lemon verbena panna cotta on each plate. Artfully arrange apple blossoms on top, place a small spoon of coriander crumble on the plate and finish with a quenelle of roasted apple sorbet. Serve immediately.
Skriv et svar