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Sheep Milk Sorbet with Sorrel – Restaurant Jordnær Dessert

Sheep milk sorbet with sorrel and frozen parfait ring from Restaurant Jordnær

This dessert from Restaurant Jordnær combines sheep milk sorbet, fresh sorrel and a frozen parfait ring. The ring is made in the Nordic Halo – Édition 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.

Outils recommandés

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

Nordic Halo – Édition JordnærNordic Halo – Édition JordnærView product →
Kit cuillère à quenelleKit cuillère à quenelleView product →
Pince de chef droitePince de chef droiteView product →
Plateau de finition – PetitPlateau de finition – PetitView product →

Recipe by Eric Vildgaard, Restaurant Jordnær.

Sheep Milk Sorbet

Ingrédients

  • 500 ml sheep milk
  • 120 g de sucre
  • 30 g de sirop de glucose
  • 5 g de stabilisant (facultatif)

Instructions

  1. Heat the sheep milk gently and dissolve the sugar, glucose and stabilizer if using. Blend until smooth, chill completely, then churn and store at a scoopable consistency.

Sorrel Sauce

Ingrédients

  • Feuilles d'oseille fraîches
  • Sucre (au goût)
  • Eau

Instructions

  1. Blend the fresh sorrel with a small amount of water and sugar. Strain until smooth and adjust the sweetness only as needed to balance the acidity.

Bague Parfait Glacé

Ingrédients

  • 200 g de crème
  • 100 g de jaune d'œuf
  • 80 g sugar

Instructions

  1. Whisk the egg yolks and sugar until light, then fold in the lightly whipped cream.

  2. Fill the Nordic Halo mold evenly with the parfait mixture. Freeze completely, then unmold carefully so the ring keeps its clean shape.

  3. Place the frozen parfait ring on the plate, add the sorrel sauce, and finish with a quenelle of sheep milk sorbet.

Related tools

Sheep Milk Sorbet

Ingrédients

  • 500 ml sheep milk
  • 120 g de sucre
  • 30 g de sirop de glucose
  • 5 g de stabilisant (facultatif)

Instructions

  1. Heat the sheep milk gently and dissolve the sugar, glucose and stabilizer if using. Blend until smooth, chill completely, then churn and store at a scoopable consistency.

Sorrel Sauce

Ingrédients

  • Feuilles d'oseille fraîches
  • Sucre (au goût)
  • Eau

Instructions

  1. Blend the fresh sorrel with a small amount of water and sugar. Strain until smooth and adjust the sweetness only as needed to balance the acidity.

Bague Parfait Glacé

Ingrédients

  • 200 g de crème
  • 100 g de jaune d'œuf
  • 80 g sugar

Instructions

  1. Whisk the egg yolks and sugar until light, then fold in the lightly whipped cream.

  2. Fill the Nordic Halo mold evenly with the parfait mixture. Freeze completely, then unmold carefully so the ring keeps its clean shape.

  3. Place the frozen parfait ring on the plate, add the sorrel sauce, and finish with a quenelle of sheep milk sorbet.

Sheep Milk Sorbet & Nordic Halo – FAQs

What is the Nordic Halo used for?
The Nordic Halo is used to form the frozen parfait ring in this dessert and provides the platform for the sorbet quenelle.

When should the parfait be unmolded?
Unmold it only when the parfait is completely frozen so the ring keeps its clean edges and shape.

How do you get a clean sorbet quenelle?
Let the sorbet temper slightly, warm the spoon, and shape the quenelle in one smooth motion.

Related tools
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