Hazelnuts and Sweet Cheese, Rosehips and Anise Hyssop

Name: Hazelnuts and Sweet Cheese, Rosehips and Anise Hyssop
Yield: Serves 8
Ingredients: 75 g water; 25 g glucose; 300 g milk; 125 g sugar; 1 egg; 120 g diced bread; 225 g fresh cream cheese; 4 sweet Harrow pears; 120 g caster sugar; 120 g chopped hazelnuts; 125 g dry white wine; Juice of 1 lemon; Peel of 1 orange; 125 g water; 250 g sugar; 300 g water; 80 g anise hyssop; 20 g fructose; 500 g rosehips; Liquid nitrogen; 80 g icing sugar; 40 g melted butter; 50 g cornflour; Anise hyssop; 375 g water; 5 g ascorbic acid

Preparation info

Serves
8

Difficulty
Complex

Appears in

The Chef Book

By Chef Magazine

Published 2015

About

Ingredients

Sweet Bracken Distillation

300 g water
80 g anise hyssop

Dessert
Vegetarian

Method

Sweet Bracken Distillation

Blend the water and the sweet brackens and leave to infuse for 12 hours.
Strain and distill in a Rota vapor at a bath temperature of 50°C and an evaporating temperature of 38°C for 25 minutes. Take 160 g