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Sorbet på fårmjölk med syra och fryst parfaitring från Restaurant Jordnær

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.

Recipe by Eric Vildgaard

Ingredienser

  • 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

Utrustning

Nordic Halo – Jordnær Edition, Quenelle spoon Kit – Curvey Handle, Jet Black, Nordic Chefs – Straight Chef’s Tweezers, Finishing Tray – Small

Method

  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.
  2. 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.
  3. Whisk the egg yolks and sugar until light, then fold in the lightly whipped cream.
  4. Fill the Nordic Halo mold evenly with the parfait mixture. Freeze completely, then unmold carefully so the ring keeps its clean shape.
  5. Place the frozen parfait ring on the plate, add the sorrel sauce, and finish with a quenelle of sheep milk sorbet.

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