Cucumber Sorbet, Reduced Milk, Red Vein Sorrel
Special Equipment
- Taurus Professional Rowzer
- Taurus My Cook 1.8
Ingredients for Sorbet
- 3 Cucumbers
- ½ Cup Caster Sugar
- 2 Cups Water
- Pinch of Salt
- Sprig of Mint
- 1 Lime Juice
Method
Peel the cucumbers, deseed and roughly chop into 1cm pieces and place in the My Cook 1.8, to the cucumber add the sugar, salt, mint leafs, water and lime juice. Place the lid on and processer and put the My Cook on speed 3 at 50 degrees for 15 minutes, after 15 minutes leave in the jug until cool, once cool strain the mix through a fine sieve into a Rowzer container and freeze over night. The next day process the cucumber sorbet in the Rowzer using as many doses as you like, two doses will do about 4 portions as a pre starter.
Ingredients for Reduced Milk
- 3 Pints of Local Whole Milk
- 2 Leafs of Leaf Gelatine
Method
Place the milk into the Taurus My Cook 1.8 with the paddle attachment, Process for 10 minutes at 90 degrees, after 10 minutes add two leafs of gelatine and strain into little tubs, chill overnight and the milk will resemble a jelly like consistency.
Assemble the Dish
I use this as a pre dessert on a tasting/a la carte menu. In a little bowl scoop a little of the milk into the bottom of a dish. With a spoon take a little of the cucumber sorbet and place on top of the milk, place a red vein sorrel leaf on top and serve.
