For 4 people
Ingredients
Glacier
750ml water
2 lemons
100g sugar
120g glucose syrup
80g trimoline
6 gelatine leaves
150g ice plant
Verbena sorbet
150g sugar syrup
100ml water
75g sugar
50g glucose syrup
150ml verbena juice
5 gelatine leaves
Ice plant syrup
1l water
5g Xanthan
15g sugar
2 lemons
100g ice plant
Verbena meringue
30g egg white powder
70ml water
75g sugar
75g isomalt
25g vinegar
10g verbena powder
25ml verbena oil
Verbena malt
70ml verbena oil
100g maltodextrin
Method
Glacier
Boil all ingredients apart from the salad and the gelatine. Dissolve the soaked gelatine in it and stir until cold, then mix in the salad, strain and freeze in form of a glacier.
Verbena sorbet
Boil all ingredients, apart from the gelatine. Dissolve the soaked gelatine in it and freeze everything in moulds.
Ice plant syrup
Mix all ingredients together and strain.
Verbena meringue
Beat egg white powder and water together, boil all other ingredients until 121C and let it slowly flow into the egg white. Beat the mixture until twice its size, dress on silicon mats and dry.
Verbena malt
Stir everything together
To serve
Place to parts of the verbena sorbet onto a cool plate, then place the frozen glacier in between. Dress the ice plant salad with the ice plant syrup and place onto the plate. Drizzle the syrup onto the meringue and sprinkle the verbena malt and the dried verbena powder on top.
Images © René Riis