Name: Summer Chamomile Semifreddo, Licorice Ice Cream and Lemon Balm Meringue
Yield: Serves 10
Cuisine: France
Ingredients: xanthan gum, to thicken; 150 g (5½ oz) sorrel leaves; 40 g (1½ oz) sugar; 30 g (1 oz) eggwhite powder; 1 eggwhite; 100 g (3½ oz) lemon balm leaves; 200 g (7 oz) caster (superfine) sugar; 5 g (⅛ oz) iota carrageenan; 250 g (9 oz) egg yolk; 1 g (1/32 oz) citric acid; 30 g (1 oz) fennel seeds, toasted; 10 g (¼ oz) licorice powder; 100 g (3½ oz) honey; 100 g (3½ oz) caster (superfine) sugar; 650 ml (22½ fl oz) milk; 110 g (3¾ oz/½ cup) caster (superfine) sugar, extra; flowering herbs, such as chamomile, fennel, tarragon, to garnish; 150 g (5½ oz) caster (superfine) sugar; 1½ sheets silver-strength gelatine, bloomed; 150 g (5½ oz) egg yolk; 20 g (¾ oz) fresh chamomile flowers, substitute dried if not available; 400 ml (14 fl oz) cream; 125 ml (4 fl oz/½ cup) milk; 65 g (2¼ oz) eggwhite

Preparation info

Serves
10

Difficulty
Medium

Appears in

Bistronomy

By Katrina Meynink

Published 2014

About

You will need to begin this recipe three days ahead.

Ingredients

400 ml (14 fl oz) cream
20 g (¾

Method

Steep chamomile flowers in cream overnight. Strain, chill and whip the cream to firm peaks.

In a saucepan over low heat, mix 50 g of the chamomile cream with the milk and caster sugar. Gradually add the egg yolk, stirring constantly, and cook gently until thick. Remove from the heat. Squeez

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Summer Chamomile Semifreddo, Licorice Ice Cream and Lemon Balm Meringue

Ingredients

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