Violet Parfait with Blueberries and Lemon Thyme Sorbet Recipe - Great British Chefs

Ingredients

• 100g of caster sugar
• 30ml of water
• 110g of egg yolks
• 100g of blueberry purée
• 4.5g of gelatine leaves, soaked in cold water
• 220ml of whipping cream
• 4g of violet essence
• 250ml of whole milk
• 250ml of stock syrup
• 250ml of lemon juice
• 10g of lemon thyme
• 45 rose petals
• 20ml of elderflower cordial
• 200ml of water
• 1.5g of iota carrageenan
• 125g of blueberry purée
• 12.5g of egg white powder
• 2g of citric acid
• 150g of icing sugar
• 50g of maltodextrin
• 4 sprigs of lemon thyme, finely chopped
• 200g of blueberries
• viola flowers