Sheep Milk Sorbet with Sorrel – Restaurant Jordnær Dessert
A plated dessert from Restaurant Jordnær with sheep milk sorbet, fresh sorrel and a frozen parfait ring made in the Nordic Halo – Jordnær Edition silicone mold.
Tools for this recipe
The equipment linked below uses the current Nordic Chefs product options, prices and availability.
Nordic Halo – Jordnær Edition
Use the existing Nordic Chefs product page for current options, compatibility, price and availability.
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Quenelle skedsats - Curvey-handtag, Jet Black
Use the existing Nordic Chefs product page for current options, compatibility, price and availability.
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Nordic Chefs - Rak kockpincett
Use the existing Nordic Chefs product page for current options, compatibility, price and availability.
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Avslutningsbricka – Liten
Use the existing Nordic Chefs product page for current options, compatibility, price and availability.
Visa produktSheep Milk Sorbet
Ingredients and method from the original Nordic Chefs recipe.
Print recipeIngredienser
- Sheep Milk Sorbet — 500 ml sheep milk
- Sheep Milk Sorbet — 120 g sugar
- Sheep Milk Sorbet — 30 g glucose syrup
- Sheep Milk Sorbet — 5 g stabilizer (optional)
- Sorrel Sauce — Fresh sorrel leaves
- Sorrel Sauce — Sugar (to taste)
- Sorrel Sauce — Water
- Frozen Parfait Ring — 200 g cream
- Frozen Parfait Ring — 100 g egg yolk
- Frozen Parfait Ring — 80 g sugar
Method
- 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.
- 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.
- Whisk the egg yolks and sugar until light, then fold in the lightly whipped cream.
- Fill the Nordic Halo mold evenly with the parfait mixture. Freeze completely, then unmold carefully so the ring keeps its clean shape.
- Place the frozen parfait ring on the plate, add the sorrel sauce, and finish with a quenelle of sheep milk sorbet.
This dessert from Restaurant Jordnær combines sheep milk sorbet, fresh sorrel and a frozen parfait ring. The ring is made in the Nordic Halo – Jordnær Edition, 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.
Rekommenderade verktyg
Tools that fit the technique and plating used in this dessert.
Nordic Halo – Jordnær Edition
Quenelle Spoon Kit
Raka kockpincetter
Avslutningsbricka – LitenRecipe by Eric Vildgaard, Restaurant Jordnær.
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.