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Image 0 - Ticinese sheep yoghurt with green apple and iced sorrel - The recipe
Image 1 - Ticinese sheep yoghurt with green apple and iced sorrel - The recipe

Ticinese sheep yoghurt with green apple and iced sorrel - The recipe

Preparation sheep yogurt mousse:

Heat the icing sugar together with the lemon juice and melt the previously soaked gelatine. Gradually add the yoghurt and stir. Then add the whipped cream, and pour into the molds. Cool for at least 6 hours. Remove the mousse from the molds and let them cool.

Preparation sheep's yogurt foam:

Bring the lemon juice and sugar to the boil and melt the soaked gelatine. Gradually add the cream and yoghurt, stir, pass through a fine sieve and put in a kitchen siphon. Fill with a capsule of CO2 and cool for at least 3 hours.

Preparation sorrel parfait:

Heat the icing sugar and lemon juice and melt the softened gelatine in it. Mix the yoghurt and sorrel in the Thermomix, pass through a fine sieve and then gradually add to the gelatine and stir. Then incorporate the whipped cream, fill the molds and freeze for at least 6 hours. Remove the parfait from the molds and store it in the freezer until served.

Preparation sorrel slush:

Bring the water and sugar to the boil and let it cool.
For the slush, mix all the ingredients in the Thermomix at the highest level, then pass through a fine sieve and freeze. When the mixture is frozen, scrape off some fine pieces with the help of a fork and keep them in the freezer until served.

Preparation apple compote:

Peel the apples, cut them into thin slices with a vegetable slicer and then cut them into fine cubes. Blanch the cubes briefly in apple juice, drain the juice and then cool in the refrigerator. Let the juice thicken a bit, add the vanilla pod and thicken with the starch. Season to taste with lemon juice, pass through a fine sieve and leave to cool. Add the blanched apple cubes and leave in the fridge for at least an hour.


Preparation granny Smith apple:

With the help of a vegetable slicer cut the apple into slices about 2 mm thick and cut them out with a mold with a diameter of about 2.5 cm.


Serve:

Put the yoghurt mousse on the serving plate, distribute the apple compote in a decorative way, add the parfait on top and place some yoghurt foam in the free spaces, then arrange the apple slices. Place the sorrel slush on the foam and garnish with small sorrel leaves. Finally, add the caramelized film and serve. 


A recipe by Rolf Fliegauf, chef at the restaurant Ecco at the Hotel Giardino

Foto © Ristorante Giardino Ecco

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