Sorrel Sorbet with Rhubarb, Strawberries, Elderflower and Raspberry Meringues
Courtesy of Chef Paul Moran of Aura Restaurant.
1 lb(s) sorrel, washed and dried
1 Tbsp honey
1 L sparkling water
300 g icing sugarRhubarb and Strawberries
2 large stalks rhubarb
1 lb(s) fresh local strawberries
1 vanilla bean
50 g icing sugarMeringues & Assembly
3 egg whites
10 g freeze-dried raspberries
50 g fresh elderflowers
1. Mix in a blender sorrel, honey, sparkling water and 300g icing sugar, strain through a fine sieve. Chill and then put through an ice cream maker.Rhubarb and Strawberries
1. Slice rhubarb into 3 cm pieces and cut strawberries in halves. Add the rhubarb, vanilla bean and 50g icing sugar into a pot and slowly cook with a lid. Once the rhubarb is soft add strawberries and remove from the heat, set aside in the fridge.Meringues & Assembly
1. Whip the egg whites until soft peaks form, slowly add icing sugar incorporating little by little until a a stiff soft meringue forms( about ten minutes) crumble the freeze dried raspberries into the mix and put into a piping bag. Pipe onto a parchment paper lined pan long lines of the mix and dry in a 60 degree dehydrator.
2. Assembly: Place a few spoons of the strawberry and rhubarb mixture onto the plate, arrange a few meringues around the plate. Use a warm scoop and add a spoon of sorbet to the middle of the plate, garnish with fresh sorrel leaves and fresh elderflowers, you can even crumble a freeze dried raspberry over the plate for an added touch!