Roast vegetables with seaweed
In his recipe, chef Alexandre L'Horphelin roasts leeks, cabbage, artichoke bottoms and spinach in nori leaves and accompanies them with a Jerusalem artichoke sauce.
Pavlova with sorrel, goldrush apple & fine meringue
Serves 6
Preparation time: 30 min
Cooking time: 2 h
Green sorbet
- 120 g green sorrel (or other green herbs)
- 40 cl water
- 10 cl cider vinegar
- 1 tbsp. lemon juice
- 150 g sugar or vergeoise
Meringue
- 8 egg whites
- 220 g sugar
- 220 g powdered sugar
Chantilly (optional, but more delicious)
- 15 cl 30% liquid cream
- 10 g fresh cream
- 30 g sugar
- (or 20 cl crème fraîche)
Dressing
- 2 goldrush apples (or other chewy apples)
- Juice of 1 lemon
1 - Make the green sorbet: mix all the ingredients together to obtain a smooth, lump-free preparation, then freeze. The sorbet can be made without an ice-cream maker: just blend the frozen mixture into small pieces in a blender until smooth, then freeze for 1 h.
2 - Make the flat meringue: whip the egg whites with a mixer (or whisk, depending on your motivation). Once frothy, add the sugar in 3 additions until smooth and white, then gently fold in the powdered sugar with a spatula. Spread the meringue on a baking sheet with a flat spatula. Leave to dry for 2 h in a conventional oven at 90°C (gas mark 3), with the heat turned on.
3 - Make the chantilly: pour the two creams into a bowl and start whipping in a food processor (or by hand, using a whisk). When the cream begins to rise, add the sugar in a steady stream. Once the whipped cream has set, set aside in a cool place.
4 - Garnish: pipe the whipped cream into a piping bag and pipe a dome onto the bottom of the plate. Mix in the sorbet, which has partially set in the freezer, and pipe a quenelle of sorbet (with a warm spoon) over the chantilly. Break the meringue into pieces and arrange around the sorbet. Add lightly lemony raw apple shavings. If you have sprouts or small edible flowers, now's the time to use them.
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