Herb Sorbet with Burnt Meringue Recipe
This dramatic green herb sorbet is topped with a delicate spoonful of meringue. It’s an incredibly light and delicate dessert – and perfect for using up a glut of soft herbs.
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Ingredients
- 750ml of water
- 250g of cane sugar
- 200g of glucose
- 25g of Pro Sorbet 100
- 35g of ascorbic acid
- 5g of xanthan gum
- 250g of soft herbs, dill, chervil etc., roughly chopped
- 100g of egg white
- 200g of cane sugar
- 50ml of water
- edible flowers, to garnish, optional
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