Lovage parfait with grass sand sorrel granite


Lovage parfait

  • 180 g sugar
  • 900 g cream
  • 8 egg yolks
  • 7 sheets gelatin
  • Lovage

Grass and sorrel granite

  • 200g Sorreljuice
  • 50g Grass juice
  • 150g Water
  • 50g syrup


Caramelize the sugar in a pot, till it gets a light brown golden color. Add 400g of the cream, and chopped lovage to the pot. Simmer it for 5 minutes, take of the heat and leave it to infuse until the base gets a strong taste of lovage. Soak the gelatin, and lightly whip the rest of the cream. Strain the lovage base, and heat it to 80 degrees Celsius, add the yolk and the soaked gelatin. Gently mix the base with the wiped cream and set it in cylinders and freeze.Grass and Sorrel Granite
Juice the sorrels and the grass in tow different containers mix all the ingredients in one container, and freeze tear the frozen juice with a fork before serving.

Plate the dish as in the image and serve.