Foraged Spruce Tip Sorbet
How I make my pine forrest sorbet course from my tasting menu and use the flavours of spruce tips and sound larch cones to make a refreshing, delicious sweet dish.
I'll show you how I forage for my wild ingredients, work with these in a few different ways and using different techniques. And finally how I make my pine sorbet and serve the dish.
You'll find the full recipe listed bellow.
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Video Timestamps -
00:00 Pine Forrest Sorbet
1:40 Spruce Tip Infusion
3:12 Spruce Butterflys
4:45 Larch Cone Syrup
6:12 Spruce Distillation & Alternative
7:22 Making the Sorbet
7:44 Liquid Nitrogen Freezing the Sorbet
8:30 Larch Caramelised Walnut
8:43 The Finished Dish
Full Recipe -
Spruce Tip Infusion -
50g Spruce tips
100g Sugar
100g water
Blend together well and then let his mixture sit and cold infuse for 24 hours in the fridge before straining the mixture though a fine sieve.
We’ll save the left over needles and use them to make the butterflies.
Young Larch Cone Syrup -
100g Young Larch cones
100g Sugar
100g Water
Combine and then simmer this mixture for an hour before cooling and straining.
Pinecone Sorbet -
125g Spruce Infusion
340g Larch cone syrup
80g Amazake
75g Simple Syrup
165g Soy milk
66g Distilled Spruce
4.5g Sorbet Stabiliser
Heat the larch cone syrup & simple syrup with the sorbet stabiliser then let this mix cool.
Then when cold combine with all the other ingredients and mix well.. Freeze the sorbet as rapidly as possible - ideally with liquid nitrogen but and ice-cream machine will work too.
Walnuts cooked in larch syrup
250g larch syrup
150g broken walnut
Bring the larch syrup to a simmer then reduce the heat and add the walnuts.
Simmer for 10 minutes then pour the mixture out onto a silicon mat.
Once cooled and set cut into small pieces.
Spruce Butterflys
200g Left over spruce - (left over from making the spruce infusion)
200g Spruce Syrup
100g Isomalt
30g Corn stach
10g Glucose power
10g Water
Blend the mixture together well then gently heat the mixture slowly to a simmer.
Spread this mixture into a mould and dry it for 2 hours at 50C.
Carefully remove the semi-dried shapes from the mould then continue to dry them at 35C overnight until crisp and brittle.
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