Les herbes (The herbs)
by Michael Favila
@ 26 Aug 2013
Ingredients
Herb Sorbet
180ml (each) water and lemon juice
100ml (each) glucose syrup and orange juice
80ml lime juice
25g fresh mint
23g fresh coriander
20g fresh parsley
Hazelnut Dacquoise
500ml egg whites
100g sugar
500g hazelnut powder
250ml sugar glaze
Preparation
For the herb sorbet: Heat 180ml water over a medium heat with the lemon juice, glucose syrup, orange juice, and lime juice in a saucepan. Remove saucepan from the heat and set aside the mixture to cool, Once cooled, add in the fresh mint, coriander, and parsley and infuse overnight. Transfer the herb mixture into an ice cream maker and process accordling to the manifacturers’ instruction.
For the hazelnut dacquoise: Whisk the egg whites and sugar until stiff peak form. Add in the hazelnut powder and sugar glaze and spread the mixture onto a baking tray. Bake the hazelnut dacquoise in a pre-heated oven at 180°C for about 25 minutes.
For the praliné feuilletine: Melt the chocolate and butter in a hot water-bath. Add in the almond praliné and feuilletine and spread the mixture onto
a baking tray ( 60-cm x 40-cm) and chill the praline feuilletine in the refrigerator.
Place the hazelnut dacquoise, praliné feuilletine, a sheet of white chocolate, and Chantilly Chartreuse cream onto each serving plate and top with another sheet of white chocolate .Add a scoop of herb sorbet and decorate with 2 sesame tuiles. Serves 4z
