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*Trimoline is a type of sugar-based sweetener, used by many chefs in baking and in sorbets
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**Spruce shoots are shoots of the spruce tree
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***Granita is a frozen preparation, traditionally served as a dessert, made with water and a syrup base.
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****Xanthan gum is a product derived from fermented starch, used as a thickening agent and to maintain solids in suspension within a liquid.
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Blueberry sorbet
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Mix the sugar, glucose, and water in a pan, heat to a syrup, then cool.
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Add the puree, the fresh berries, and the spruce shoots, blend and strain.
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Heat a very small amount of the berry mixture.
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Bloom the gelatin, then dissolve into the warm mixture and add to the rest.
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Place in Paco containers* in the refrigerator to set.
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Spruce ice cream
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Whisk together the sugar, trimoline, and egg yolks.
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Heat the cream, milk, and milk powder in a pan to 80 C (178 F) and pour it over the egg mixture.
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Pour back into the pans and cook, stirring, to make a custard.
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Bloom** the gelatin, add, and cool.
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When the mixture is cold, blend the spruce shoots into it and strain.
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Spruce granita
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Heat the water and sugar to make a syrup.
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Cool, blend with the spruce shoots and sorrel, and pass through a fine sieve (strainer).
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Calculate the total weight and weigh out 0.1% of the quantity in xanthan gum.
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Sprinkle the xanthan into a small amount of the liquid and blend it until absorbed.
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Combine the 2 liquids and freeze in a deep tray.
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Once frozen, scrape to a powder with a fork.
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Crispy brioche
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Heat the milk to room temperature and dissolve the yeast in it.
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Add the flour, salt, eggs, and sugar and mix the dough thoroughly.
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Add the butter while mixing and let the mixture prove (rise) for an hour.
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Knock back (punch down) the dough and let it prove again for an hour.
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Grease a loaf tin, transfer the dough to the tin, and then prove again.
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Preheat the oven to 180 C (350 F) and bake for approximately 25 minutes.
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When cool, cut into 1-cm cubes.
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Thyme oil
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Blanch*** the thyme on its stems for 4-5 minutes until very tender.
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Cool in ice water and pull the leaves off the stems.
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Strain to obtain the leaves, squeeze them through a Superbag**** and keep dry.
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Pick the parsley leaves and blanch them until tender.
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Dry as for the thyme.
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Process the oil and herbs at full speed at 60 C (140 F) in a Thermomix***** for 12 minutes.
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Cool, then macerate for 24 hours.
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Strain through a fine cloth, applying pressure for a few hours, and keep in a squeezy bottle.
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Serving
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Before serving, put the plates in the freezer to get very cold.
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Pick the wood sorrel and heather into ice water and dry them.
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Saute the brioche until crisp and golden and cool on kitchen paper (paper towels).
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Process the ice cream in a Pacojet, shape into balls of approximately 25mm diameter and place 3 balls of blueberry sorbet and 2 balls of spruce ice cream on each plate.
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Surround with 5 brioche cubes and cover everything with two and a half tablespoon of granita and a tablespoon of thyme oil.
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Sprinkle the wood sorrel and heather on top.
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*Paco containers are the receptacles used with a Pacojet.
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A Pacojet is a machine used to make sorbets with a very fine texture, as well as other creations such as frozen powders
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**To bloom (gelatin) is to soften gelatin leaves by soaking them for a few minutes in cold water.
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***To blanch is to cook food, often vegetables, briefly in boiling water.
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Usually followed by refreshing, or plunging straight into cold water to stop the food cooking.
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****A Superbag is a very fine mesh bag through which liquids can be strained and clarified.
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*****A Thermomix is a food processor that can blend food at different temperatures.
