Roasted fennel sorbet
Roast
Roasting
At a glance, fennel seems to have sort of a dual nature: there's that neat, compact, pale bulb at the base, yet it is crowned by the riotous exuberance of its frilly, frondy top. Sort of like someone who typically wears the most sensible of perfectly polished shoes, then on a whim goes out and gets a great big perm. <br /> <br />I was was thinking sorbet, something that could serve as an intermezzo rather than a true dessert. The clean, crisp flavor of fennel seemed a good fit. But I wanted to deepen its flavor a bit, so I tossed the slices with some honey and then roasted them in the oven until lightly caramelized. While the fennel was roasting, I infused some of the happy fronds into the sugar syrup tarted up with some white wine as it heated, then strained them out. Finally, I gave the purée a final kiss with juice from some charred lemon to play up the savory notes.
Share:
0
19
0
Comments