Page 51 - foodservice magazine September 2018
P. 51
RECIPE
51
YOGHURT SORBET
500 ml full fat Greek yoghurt 350 ml thickened cream 125 g caster sugar
50 g inverted sugar
25 ml lemon juice
M E T H O D Combine the cream, sugar and inverted sugar in a medium size pot and bring to the boil before setting it aside to cool. Once cooled, whisk in the lemon juice and yoghurt. Then churn in an ice cream machine.
GARNISH
12 fresh strawberries,
sliced on a 2 cm round cutter to make rings
12 freeze-dried wild strawberries 12 pieces of fresh wood sorrel
T O S E R V E Blow torch the meringue then place a tablespoon of the coffee soil at the bottom of the meringue. Place several strawberry rings over the meringue then pipe dots of the strawberry gel in between the strawberry rings. Add the freeze-dried strawberries and wood sorrel. And to finish, place a quenelle of yoghurt sorbet on top of the coffee soil.
Andy Harmer is the executive chef of QT Melbourne’s Pascale Bar & Grill.
PHOTOGRAPHY MARK LANE
