Sorrel tartlets with a cucumber drink | Recipe | V-ZUG Israel

Ingredients

• 1½ sheets of gelatine
• 200 g sour cream
• 40 g sorrel
• 1 lime
• 1 tsp white balsamic vinegar
• ½ tsp salt
• 250 ml white balsamic vinegar
• 175 ml water
• 75 g sugar
• 25 g salt
• 400 g snack cucumbers
• 300 g white flour
• 150 ml water
• 80 ml white balsamic vinegar
• 50 g lovage
• 2 egg yolks
• 30 g sugar
• ¾ tsp salt
• 200 ml sunflower oil
• 3 cucumbers
• 15 g ginger
• 20 g lemon verbena
• 1 tbsp coarse raw sugar
• 1 egg white
• Ice cubes
• Some verbena tea
• 10 g sorrel
• Nasturtiums