Three desserts in one

I like the idea of presenting multiple desserts to the diner on one plate, especially for wine matching menus (for which this was designed).

This dessert is designed to be eaten “left to right” and combines a few things I’d worked on from scratch.

I thought, why not a pure nut sorbet? Hazelnut is a classic dessert nut for me, so I went with that. This is made with roasted hazelnuts that are simply blended, strained (through muslin), and then made the usual way (with sugar added to the magic 37%).
I was exploring icecream flavours and thought about using herbs and what might work with vanilla. The lavender and vanilla combo is something I’m very pleased with (almost proud of). The funny thing is no-one has yet been able to guess what the flavour is (even seasoned herb lovers). I loved poached fruits (these are poached in a wine and lemon syrup), and the butterscotch brittle (dusted with hazelnut pieces) adds some texture.
The chocolate “snail” is a white chocolate truffle sitting on top of a dark chocolate truffle, with a sweet espresso coffee reduction.

I was very pleased with this creation.


“Left to Right”: Hazelnut sorbet; Poached apple and pear, lavender & vanilla icecream, butterscotch brittle; chocolate ‘snail’, coffee sauce
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