Sheep Milk Sorbet with Sorrel – Restaurant Jordnær Dessert

This dessert from Restaurant Jordnær combines sheep milk sorbet, fresh sorrel and a frozen parfait ring. The ring is made in the Nordic Halo – Edición Jordnær, developed together with Restaurant Jordnær for a clean, precise presentation.

The dish

The frozen parfait ring gives the plate its structure, while sorrel brings freshness and acidity. A quenelle of sheep milk sorbet is placed on the integrated platform in the ring, keeping the presentation compact and controlled.

Key technique

• Freeze the parfait completely before unmolding so the ring keeps a sharp, clean shape.
• Keep the sorrel sauce bright and fresh; add only enough sweetness to balance the acidity.
• Temper the sheep milk sorbet just enough to form a smooth quenelle before plating.
• Plate the frozen ring last so the dessert keeps its shape and temperature through service.

Herramientas recomendadas

Tools that fit the technique and plating used in this dessert.

Nordic Halo – Edición JordnærView product →
Kit de cucharas para quenellesView product →
Pinzas de chef rectasView product →
Bandeja de acabado – PequeñaView product →

Recipe by Eric Vildgaard, Restaurant Jordnær.