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Simon Rogan

Hazelnuts and Sweet Cheese, Rosehips and Anise Hyssop

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Preparation info
  • Serves

    8

    • Difficulty

      Complex

Appears in
The Chef Book
The Chef Book

By Chef Magazine

Published 2015

  • About

Ingredients

Sweet Bracken Distillation

  • 300 g water
  • 80 g anise hyssop

Method

Sweet Bracken Distillation

  1. Blend the water and the sweet brackens and leave to infuse for 12 hours.
  2. 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

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