Frozen yoghurt, pine, wood sorrel

  • Dessert
  • medium
  • 6
  • 30 minutes, plus overnight straining time for the pine oil and 4 hours to freeze the yoghurt

PT30M

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Ingredients

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Imperial

Frozen yoghurt

  • 400g of live yoghurt
  • 100ml of double cream
  • 100g of sugar
  • 85g of glucose
  • 2 gelatine leaves

Pine oil

  • 200ml of vegetable oil
  • 50g of pine needles

Pine emulsion

  • 1 egg yolk
  • 17.5g of icing sugar
  • citric acid, to taste

Pine sherbet

  • 25g of Douglas fir pine needles, dried
  • 100g of sugar
  • 25g of citric acid

Garnish

1
Blend the vegetable oil and pine needles in a high-powered blender on full power until the mixture heats up to around 63ºC. Hang the oil in a muslin cloth set over a bowl and allow to strain overnight in the fridge
  • 200ml of vegetable oil
  • 50g of pine needles
2
Soften the gelatine in cold water for a few minutes. Meanwhile, warm the cream, sugar and glucose together in a pan
  • 2 gelatine leaves
  • 100ml of double cream
  • 100g of sugar
  • 85g of glucose
3
Squeeze the excess water out of the gelatine and whisk into the warm cream mixture. Leave the mixture to cool, then pour over the yoghurt and whisk the mixture together thoroughly. Pour into 4cm silicone moulds and freeze
4
To make the pine emulsion, whisk the egg yolks, sugar and a pinch of citric acid together thoroughly. Take the pine oil you strained earlier and add slowly to the egg yolks, whisking constantly to create a thick emulsion. Check the taste and add extra citric acid if you think it needs it. Set aside in a squeezy bottle until ready to plate
  • 17.5g of icing sugar
  • 1 egg yolk
  • citric acid, to taste
5
To make the pine sherbet, blend the ingredients together in a high-powered blender or spice grinder, then transfer to a fine-mesh shaker or a fine sieve. This will make more than you need but it will be difficult to blend it properly with a small quantity
  • 25g of Douglas fir pine needles, dried
  • 100g of sugar
  • 25g of citric acid
6
Once the yoghurt has frozen, turn out onto the plate and cover the top with pine emulsion. Scatter some freeze-dried yoghurt on top of that, then finish with wood sorrel leaves and a liberal dusting of pine sherbet
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