Dessert

Sorbet with white chocolate and lemon myrtle ganache

Name: Sorbet with white chocolate and lemon myrtle ganache
Yield: 6
Ingredients: 250g caster sugar; 100g lemon aspen (optional – available frozen from Taste Australia Bush Food, bushfoodshop.com.au); 225ml sparkling water; Juice of 4 lemons; 2 eggwhites, lightly beaten; Sunflower oil, to deep fry; 80g wild rice; 1/4 cup (30g) pure icing sugar, sifted, plus extra to dust; 140g thickened cream; 1/2 cup lemon myrtle leaves (substitute pared zest of 1 lemon); 1 titanium-strength gelatine leaf; 215g white chocolate, finely chopped; 160g Greek yoghurt

Rate now

Jump to recipe

by delicious. team

delicious. team

Aug 11, 2018

“If you don’t have lemon aspen, simply omit and enjoy as a beautiful lemon sorbet” – Ally Waddell. Recipe by Ally Waddell and Peter Hardwick.

250g caster sugar
100g lemon aspen (optional – available frozen from Taste Australia Bush Food, bushfoodshop.com.au)
225ml sparkling water
Juice of 4 lemons
2 eggwhites, lightly beaten
Sunflower oil, to deep fry
80g wild rice
1/4 cup (30g) pure icing sugar, sifted, plus extra to dust

White chocolate and lemon myrtle ganache

140g thickened cream
1/2 cup lemon myrtle leaves (substitute pared zest of 1 lemon)
1 titanium-strength gelatine leaf
215g white chocolate, finely chopped
160g Greek yoghurt

Method

1.

To make the sorbet, combine caster sugar and 1 cup (250ml) water in a saucepan over high heat and cook, stirring constantly, until sugar is dissolved. Bring to the boil and remove from heat. Add lemon aspen, if using, and stand for 4 hours to overnight to infuse. Strain lemon aspen mixture through a fine sieve into a bowl. Stir through sparkling water, lemon juice and eggwhites. Transfer to an ice cream machine and churn according to manufacturer’s instructions. Transfer to a container, cover and freeze for 6 hours to overnight or until firm.
2.

Meanwhile, for the ganache, place cream and lemon myrtle in a saucepan over high heat and cook until warm. Remove from heat and stand for 1 hour to infuse. Place gelatine in cold water and stand for 5 minutes to soften. Return cream mixture to high heat until hot (do not bring to the boil). Squeeze excess liquid from gelatine and stir through cream mixture until dissolved. Place chocolate in a heatproof bowl, pour over hot cream mixture and whisk until smooth. Whisk through yoghurt until combined, then cover and chill for 3 hours or until completely chilled and thickened slightly.
3.

To make the crisp wild rice, half-fill a deep-fryer or large saucepan with sunflower oil and heat to 200°C (a cube of bread will turn golden in 35 seconds when the oil is hot enough). In batches, place rice in a heatproof sieve, carefully place into oil and deep-fry for 10 seconds or until golden and crisp. Drain rice on paper towel and repeat with remaining rice. Dust with icing sugar and a small pinch of salt flakes. When ready to serve, stand sorbet at room temperature for 10 minutes or until softened slightly. Spread serving dishes with ganache and top with small scoops of sorbet. Scatter with crisp wild rice and dust with extra icing sugar to serve.