Linden and Lemon Sorbet with Bitter Chocolate Galettes

• 1 lemon
• 2 tablespoons linden flowers (available from herbalists or shops that sell herb teas)
• 200 m

Thinly peel off the lemon zest, and put it with the linden flowers in a jug.

Pour on the boiling water, and leave to infuse for 10 minutes. Stir in the lemon juice and sugar, and when this has dissolved, strain the infusion, cool, and freeze in a sorbetière, ice-cream maker or freezer container.

Break up the chocolate, and put it in a small heatproof glass jug. Stand it in very