Robin Clayfield • Recipes • Fennel Flower Sorbet
If you like black jelly beans, you’ll love this!
100 gm honey
500 ml water
1/2 cup fennel flowers
1 large lemon, juiced
1 large egg white
• Heat the water and honey in a heavy based saucepan, stirring until honey has dissolved.
• Allow this to boil for 4 minutes
•Reduce to a small flame, add the fennel flowers and stir.
•Remove from the heat and leave to sit for 1 hour with a lid on.
•Stir in the lemon juice.
•Strain into a freezer proof container, allow to chill in the fridge for about an hour – then freeze until just becoming solid.
•Whisk the egg white until just stiff.
•Crush the ice mixture so that the crystals are broken up but not melted.
•Fold in the egg white.
•Press this mixture back in the container, refreeze until firm.
•To serve, remove from the freezer and place in the fridge to soften for half an hour.
•Decorate with fennel leaves and flowers.