Coltsfoot Flower Sorbet RecipeOrigin: French Period: Modern |
Ingredients:
60 fresh coltsfoot Tussilago farfara petals (discard stems and leaves) 
Coltsfoot Flower Sorbet Preparation:Method:To separate the petals rub the flowers betwen thumb and forefinger. This removes the green sepals — discard these. Add the petals, sugar and water to a pan. Bring to a boil and cook for 2 minutes the take off the heat and allow to steep for 20 minutes. Filter through a sieve and refrigerate the syrup until chilled. Add the egg white and whisk in. Either place in an ice cream maker or in the freezer. As the sorbet churns the egg white will trap air bubbles and this turns the sorbet white. This means that if you're doing this in the freezer you will need to whisk briskly every five for the first hour, then every fifteen minutes until the sorbet sets. |
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