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Cucumber and Lemon Verbana Sorbet with Yoghurt Mousse

Serves 4
  • Steps
  • Ingredients

Steps

  • Pre chill ice cream churner and preheat oven to 60C.
  • For the Cucumber and Lemon Verbena Sorbet, place glucose, sugar and 200ml water in a small saucepan and bring to a boil over a medium heat. Remove from heat and cool sugar syrup in an ice bath.
  • Meanwhile, juice cucumber and lemon through a juicer. Transfer juice to a blender, add lemon verbena leaves and blend until leaves are fully broken down. Strain through a fine sieve into the cooled sugar syrup. Add stabiliser and whisk to combine. Place mixture into ice cream machine and churn according to manufacturer’s instructions. Place sorbet into freezer until serving.
  • For the Milk Wafers, place ingredients in a saucepan and set over medium heat. Bring to a boil and whisk briskly to until a fine foam forms. Carefully spoon the foam off the top of the milk and place on a tray lined with a silicon mat. Place in oven to bake until dried and crisp, about 1 hour. Remove from oven and set aside until serving.
  • For the Yoghurt Mousse Cannelloni, place sugar and 25ml water in a saucepan. Place over medium heat and bring to a boil. Remove from heat, add gelatine and whisk to combine. Strain into a small bowl and set aside to cool slightly.
  • Place yoghurt in a bowl. Add cooled sugar syrup and whisk until evenly incorporated. In a separate bowl whisk the cream to soft peaks then gently fold into the yoghurt mixture. Transfer mousse into twelve 8.5cm long log moulds, level surface with an offset spatula and freeze until solid.
  • To assemble the Yoghurt Mousse Cannelloni, place 3 slices of cucumber, side by side, until about 8.5cm long onto a sheet of plastic wrap. Unmould frozen mousse logs and place one across the 3 slices of cucumber. Fold cucumber over the mousse log and using the plastic wrap as support, continue to roll until mousse is completely wrapped in cucumber. Secure ends of plastic wrap to hold in log shape and place in fridge until serving. Repeat with remaining mousse and cucumber.
  • For the Candied Herbs, place herb leaves onto a baking tray. Brush herbs with egg white then dust with icing sugar. Place tray in oven and bake until dry and crisp, about 45 minutes. Remove from oven and set aside until serving.
  • For the Thyme and Vermouth Gel, place all ingredients and 280ml water in a medium saucepan and bring to a boil. Whisk vigorously, while simmering, for 5 minutes. Remove from heat and pour through a sieve onto a flat tray. Set aside to cool and set.
  • Once set, break into small pieces and place in the canister of a stick blender. Puree, incorporating 2-3 tablespoons of water, until the gel is smooth. Pass gel through a very fine sieve, transfer to a squeeze bottle and set aside until serving.
  • To serve, squeeze Thyme and Vermouth Gel into the centre of each serving plate then arrange Yoghurt Mousse Cannelloni on top. Decorate the plate with the Milk Wafers, Candied Herbs, olive oil, flowers and fronds. Finish the plate with a quenelle of Cucumber and Lemon Verbena Sorbet.

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