You will need to begin this recipe three days ahead.
Steep chamomile flowers in cream overnight. Strain, chill and whip the cream to firm peaks.
In a saucepan over low heat, mix
To make the licorice ice cream, mix the remaining chamomile cream in a large saucepan with milk, sugar, honey, licorice powder, fennel seeds and iota carrageenan. Gradually add the egg yolk, stirring constantly and cook gently until thick and the mixture coats the back of a spoon. Cool and allow to steep overnight. Strain and churn the mixture in an ice-cream machine according to the manufacturer’s instructions. Freeze overnight.
To make the lemon balm meringue, purée the lemon balm leaves with
To make the sorrel sauce, put the sorrel leaves, sugar and citric acid in a blender with
To assemble, place a pool of sorrel sauce on a plate. Add 2 small meringue shards. With a spoon, cut out a small circle of semifreddo and place on the shards. Add a small quenelle of licorice ice cream. Place a larger shard of meringue on top and garnish with fresh flowering herbs.
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