Great British Menu ™
Baker:
Season:
Week:
Challenge Type:
Sorrel Sorbet and Yoghurt Snow
Mark: "My pre-dessert is called "Curiously Herbal".
Mark: "It's inspired by a lady called Elizabeth Backwell, who wrote the first botanical book in Scotland. I've got a really nice, rich herb syrup that I'm going to use to make an Italian meringue for the base of a sorrel sorbet. And then all the herbs that I've strained out of the sorbet I'm using to make a yogurt snow."
Notes during cooking
Mark's yogurt snow will be made using liquid nitrogen to instantly freeze it so it can be crushed finely.
Mark's working on his sorbet, blitzing sorrel, apple and apple juice with sugar and stabilizers. The yogurt snow base is made from yogurt, double cream and yogurt powder.
"I like the chewy herbs a bit."
"Soil's nice."
"I like the pine."
"Yeah, pine's great, actually."
"I find it quite refreshing."
"Really fresh."
"It's not super sweet."
As a family-run site, we pour our hearts into recording and transcribing cooking shows, developing tested recipes, and sharing culinary insights—all without bombarding you with ads.
Your low-cost subscription would help us cover ingredient costs and confirm that our passion project matters to you.
Please join our cooking community today.