|Dinner with the parents|
The dessert that I had there was listed on the menu as "Marinated Fresh Pineapple with Passion fruit Jelly, Coconut Ice Cream, Rosemary Sorbet & Cardamom Biscuit". A real mix and explosion of flavours and it was the Rosemary sorbet that stuck out for me. It was unlike anything I had ever tasted, it was sweet yet had the fragrance, taste and almost the feeling of the rosemary which you would normally associate with savoury dishes. I had bought their recipe book from the restaurant itself, and was told by the waitress that if the recipe for the sorbet wasn't in there, just to email and they should be able to send it to me. The sorbet recipe wasn't in, and so I sent the email. I received a reply rather quickly from Sarah and the team at the restaurant thanking me for the visit and complimentary comments, and letting me know exactly how they made it. Hurrah!
Anyway, I decided to try and re-create elements of the dessert at home, and with the added bonus of having an ice cream maker, I was really looking forward to re-trying the rosemary sorbet.
To re-create the whole thing would be way to complex for me, so I decided on the coconut ice cream, marinated pineapple, a gluten-free experimental tuille biscuit and the rosemary sorbet.
I couldn't remember exactly what the pineapple was marinated in at the restaurant, apart from a small amount of fresh chilli, so I went with a mixture of Lime juice, orange juice and chilli. I used the juice of one lime, and one orange and a whole chilli, de-seeded and finely chopped.
The tuille recipe was from another online source, which I can't find right now, and was almost successful, but by the time of serving they had gone soggy, and were rather more like super-thin cakes rather than biscuits. This could have been because I hadn't let them cool completely before putting them in a box, or maybe something to do with the gluten free flour, I don't know, but I am no pastry chef. Clearly.
Anyway, the main event. The sorbet.
The recipe is as follows
6 sticks of rosemary
Grated rind & juice of 1 lemon
500g sugar syrup (450g sugar+ 1pint water)
250ml dry white wine
Bring syrup, water, rosemary & lemon rind to boil, remove from heat, add
white wine, cool, then add lemon to taste.
Strain, to remove rosemary then churn in an ice cream maker.
I thought this was great. Very reminiscent of my outing in Scotland. I think I perhaps used too much Rosemary as we do have a very well established Rosemary bush in the garden, and I did choose a couple of very bushy stalks. Next time I will use less for a more subtle flavour. This almost tasted like ginger, which seemed very odd, but when people didn't know what it was their first guess was ginger. Maybe this is a flavour combination or substitute we should consider further.