Bâtonnets glacés au jus de mélisse des bois, blinis de myrtilles


 

Lemon balm sorbet

  • 60 g sugar
  • 1/2 L water
  • 1 handful of lemon balm

Blueberry blinis

  • 3 egg whites
  • 50 g caster sugar
  • 200 g pancake batter
  • 50 g melted butter
  • 125 g blueberries
  • 50 g icing sugar

Lemon balm sorbet

Make the lemon balm sorbet by mixing the sugar and water. Bring to a boil then remove from the heat and let cool. Then add the lemon balm, mix, strain through a sieve and set in an ice cream maker. Cut 8 squares of 10 cm x 10 cm from a Rhodoid leaf, roll them up to form tubes with a diameter of 2.5 cm and hold them in place with adhesive tape. Fill them with sorbet with a piping bag and store for 3 hours in the freezer. Melt the white chocolate in a bain-marie. Remove the tubes from the freezer, remove the Rhodoid and stick a wooden skewer at one end of the sorbet to make an ice cream stick. Dip each stick in the hot chocolate, very quickly, so that it is only coated with a thin layer. Set aside in the freezer.

Blinis

Beat the egg whites until stiff, add the sugar and then gently fold them into the pancake batter with a spatula, lifting the mixture well to aerate it and make it light. Set aside in the fridge.

Blueberries

5 minutes before serving, heat the melted butter in a non-stick pan. Place tablespoons of dough on top and add blueberries on top. Turn the blinis over after 2 minutes, when they start to color, and cook the same on the other side.

To serve

Place two sticks on each plate and place three blinis sprinkled with icing sugar next to them. Garnish with fresh mint.

ENJOY YOUR MEAL

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