Blueberry coriander sorbet
Makes 1 liter
500g wild blueberries
20g lemon juice
2g stabiliser or locust bean gum
1/2 tsp. finely ground, toasted coriander seeds
Pinch of salt
Mix 20g of sugar with stabiliser and set aside. Add blueberries, water, 180g sugar, glucose and lemon juice to a pot. Warm up to 35C, add stabiliser mix and bring the sorbet mixture up to 82C. Remove from heat, season with a pinch of salt and blend with an immersion blender. Strain through a sieve, transfer to a bowl and rest overnight in the fridge. Blend a second time with an immersion blender and churn in an ice cream maker according to manufacturer’s instructions.
Sloe & Sour Cherry Apple Tart
Makes eight 5cm tarts
85g almond flour
80g of melted butter
20g confectioners sugar
1/4 tsp. salt
20g egg yolk
20g egg white
40g cake flour
1 tsp. baking powder
95g egg whites
Preheat oven to 160C.
Sieve together flour and baking powder, set aside.
Whisk together almond flour, sugar, icing sugar, salt, egg yolk and 20g egg white. Drizzle in melted butter while whisking, then gently fold in the flour.
Whip 95g egg whites with the remaining sugar to a stiff, glossy meringue. Fold 1/3 of the meringue into the batter, then gently fold in the remaining meringue.
Pour the batter onto a baking tray lined with parchment and spread out to about 1/2cm thickness.
Bake the biscuit in the middle of the oven for 25 minutes, until sponge springs back when touched. Leave to cool at room temperature.
75 g butter at room temperature
50g confectioners sugar
15g almond flour
125g all purpose flour
1/2 tsp. salt
Cream together butter and confectioners sugar. Beat in the egg, then gently stir in flour, almond flour and salt. Be careful not to overwork the dough. Wrap in clingfilm and rest in the fridge for at least 30 minutes. Roll out the dough and line eight 5,5cm tart rings with the pastry. Insert a 2cm round cookie cutter in the center of the tart ring and line with pastry to make a tart wreath. Trim the edges and rest for another 15-30 minutes in the fridge. Preheat the oven to 175C and bake the tarts for 15-20 minutes, until golden brown. Leave to cool on a wire rack.
150g Valrhona almond inspiration
1/2 gelatin leaf
85g whole milk
170g heavy cream
Pinch of salt
Add almond inspiration chocolate to a heat proof bowl and melt chocolate over a water bath.
Soak the gelatin leaf in cold water for 10 minutes. Bring the milk to a boil, squeeze excess water from the gelatin leaf and add to the warm milk. Remove from heat and pour over the melted chocolate. Emulsify using an immersion blender and pour in the cold cream while blending. Transfer to the fridge to set.
To assemble and serve
100ml strongly brewed white petal tea
150ml sour cherry juice
Sloe gin syrup (Bring 75ml water and 25g sugar to a boil, cook over medium heat until sugar is dissolved, remove from heat and stir in 50ml sloe gin. Cool completely.)
Slice apples 2mm thick then cut out small leaves. Add half the apple leaves to the sour cherry juice and the other half to the sloe gin syrup. Leave to macerate for 15 minutes in the fridge.
Cut out 8 circles of cake that fit in the cooled tart rings. Brush with white petal tea and pipe almond namelaka on top. Alternate sour cherry and sloe gin macerated apple leaves on top and serve with quenelles of blueberry coriander sorbet.