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Sorrel Sorbet with Rhubarb, Strawberries, Elderflower and Raspberry Meringues

Sorrel Sorbet with Rhubarb, Strawberries, Elderflower and Raspberry Meringues

Courtesy of Chef Paul Moran of Aura Restaurant.

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ingredients

Sorbet

1
lb(s) sorrel, washed and dried
1
Tbsp honey
1
L sparkling water
300
g icing sugar

Rhubarb and Strawberries

2
large stalks rhubarb
1
lb(s) fresh local strawberries
1
vanilla bean
50
g icing sugar

Meringues & Assembly

3
egg whites
10
g freeze-dried raspberries
50
g fresh elderflowers
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directions

Step 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.

Step 2

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.

Step 3

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.

Step 4

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!

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My rating for Sorrel Sorbet with Rhubarb, Strawberries, Elderflower and Raspberry Meringues
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