Foraged Spruce Tip Sorbet
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- Опубліковано 27 чер 2024
- How I make my pine forrest sorbet course from my tasting menu and use the flavours of spruce tips and sound larch cones to make a refreshing, delicious sweet dish.
I'll show you how I forage for my wild ingredients, work with these in a few different ways and using different techniques. And finally how I make my pine sorbet and serve the dish.
You'll find the full recipe listed bellow.
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Video Timestamps -
00:00 Pine Forrest Sorbet
1:40 Spruce Tip Infusion
3:12 Spruce Butterflys
4:45 Larch Cone Syrup
6:12 Spruce Distillation & Alternative
7:22 Making the Sorbet
7:44 Liquid Nitrogen Freezing the Sorbet
8:30 Larch Caramelised Walnut
8:43 The Finished Dish
Full Recipe -
Spruce Tip Infusion -
50g Spruce tips
100g Sugar
100g water
Blend together well and then let his mixture sit and cold infuse for 24 hours in the fridge before straining the mixture though a fine sieve.
We’ll save the left over needles and use them to make the butterflies.
Young Larch Cone Syrup -
100g Young Larch cones
100g Sugar
100g Water
Combine and then simmer this mixture for an hour before cooling and straining.
Pinecone Sorbet -
125g Spruce Infusion
340g Larch cone syrup
80g Amazake
75g Simple Syrup
165g Soy milk
66g Distilled Spruce
4.5g Sorbet Stabiliser
Heat the larch cone syrup & simple syrup with the sorbet stabiliser then let this mix cool.
Then when cold combine with all the other ingredients and mix well.. Freeze the sorbet as rapidly as possible - ideally with liquid nitrogen but and ice-cream machine will work too.
Walnuts cooked in larch syrup
250g larch syrup
150g broken walnut
Bring the larch syrup to a simmer then reduce the heat and add the walnuts.
Simmer for 10 minutes then pour the mixture out onto a silicon mat.
Once cooled and set cut into small pieces.
Spruce Butterflys
200g Left over spruce - (left over from making the spruce infusion)
200g Spruce Syrup
100g Isomalt
30g Corn stach
10g Glucose power
10g Water
Blend the mixture together well then gently heat the mixture slowly to a simmer.
Spread this mixture into a mould and dry it for 2 hours at 50C.
Carefully remove the semi-dried shapes from the mould then continue to dry them at 35C overnight until crisp and brittle. - Наука та технологія
Well done as always! You really make foraged herbs and plants seem accessible here, and I really appreciated the alternatives to the rotavap, since I live in a state in a nation that's very harsh about even home distillation regulations. Keep doing what you do, I think it enhances everyone's dining and cooking experiences.
Aw thanks very much, that’s very kind of you to say. These are my favourite kind of videos to make, where I get to share the things I’m passionate about and some of how I work. Thanks for watching
Def lost in wonder az I imagine theze flavour comboz..
Really dig th mention of seazonal awareness & connectivity
Beautiful video thru & thru
Mahalo for creating
This looks like such an interesting dish!
Thanks
Where can we apply to be your official taster? ^^
Exquisite
Absolutely love the video and the instructions!
But for a note i have to add:
When picking spruce tips, be aware of that it is the tips that is the growth of this year for the tree. So be careful and don’t pick everything on one tree.
Yeah that’s a great really important point.
I try to cover quite a wide area and go to several different places only taking a little from each tree, both to be carefully & respectful of nature but also because I want it to be sustainable for me to keep foraging for years to come.
It’s really important people follow those principles with all wild food
@@EddieShepherd sure is! Im glad to hear that you do so, I was hoping for it but wanted to share as it isn’t common knowledge and I want people to explore nature and different foods without harming anything because of lack of knowledge.
Do you, by any chance, have a print copy of the cookbook you link to in the description?
Hi. Yeah I do, if you scroll down the description a bit further there’s a link to the print book allong with my social media links etc :)
@@EddieShepherd Ah, missed that the first time I looked. Thanks!
You need a sous chef?
Out of interest.. I’m Mancunian too and wondered where do you normally forage for spruce ?
There’s 3 Forrest’s I visit for foraging - Delamere, Macclesfield and Forrest of Boland. Even though I don’t take much I try to visit different ones and different parts each year so as not to impact an area