Yoghurt, pine and herbs - Christoffer Hruskova

1/2 gelatine leaf, soaked

Ingredients

Yoghurt sorbet 40ml of water 40g of sugar

Pine snow 260ml of sparkling water 70g of sugar 100g of Douglas fir pine needles 50ml of water 50g of sugar

Method 1.

First, make a sugar syrup for the meringue. Boil the sugar and water together until the sugar has dissolved fully, then add the herbs and continue to boil until it reaches 120˚C 2.

In an electric mixer, whisk the whites until they begin to foam, then gradually add the syrup in a slow, steady stream. Continue to whisk until the meringue begins to cool and becomes thick, firm and glossy. Line a tray with a silicone baking mat and spread the meringue evenly out to a thickness of 1cm. Dehydrate at 55°C for 8 hours 3.

For the yoghurt sorbet, begin by making a sugar syrup. Combining the sugar and water in a small saucepan, bring to the boil and stir until the sugar is dissolved. Remove from the heat and allow to cool until warm 4.

Dissolve the softened gelatine in the warm syrup, then mix in the yoghurt. Allow to cool, then churn in an ice cream maker

Churning ice cream and sorbet

If you turn the ice-cream maker on 5 minutes before churning, it will guarantee that the mixture being churned cools at a faster, more consistent rate. Check on the ice cream and sorbet as it churns and consult the ice cream maker's instruction manual before use 5.

For the pine snow, combine the sparkling water and sugar in a pan and bring to the boil to make a syrup 6.

Allow the syrup to cool, then add the sorrel and pine. Transfer to a blender and blitz until smooth 7.

Strain the liquid through a sieve into a tray. Store in the freezer and scrape the pine ice at regular intervals with a fork to make a granita 8.

To serve, scoop a large quenelle of the yoghurt sorbet into the centre of each plate, followed by a few shards of the meringue and finally the herb snow

Quenelling sorbet

To quenelle, hold a spoon with the rounded bottom up. Place the far edge of the spoon into the sorbet with the near edge close to the surface but not touching it. Drag the spoon towards you, twisting your wrist up. The sorbet should curl up with the shape of the spoon and fold into an egg shape

Corney & Barrow matching wine

Source: http://www.greatbritishchefs.com/recipes/pine-granita-recipe