A Suffolk Sorbet Milsoms restaurants have long been regarded as being some of the best fine dining establishments in our region, and Adviser was delighted when Aaron Skerritt, head chef at Kesgrave Hall offered us an exclusive recipe, making use of some of the local apples found in his larder to create a refreshing green apple sorbet. “We always make the most of local and seasonal produce,” comments Aaron. “Suffolk is full of delicious fruits and vegetables at this time of year, and it makes sense to use the best of what we have on our doorstep whenever we can.”
The restaurant at Milsoms Kesgrave Hall provides a stylish and relaxed setting for drinks or dining and is open all day. Find out more at www.milsomhotels.com
Elderflower jelly
Green apple sorbet (makes about 2.4 litres)
Lemon tuile biscuits
Ingredients 300ml water 75g sugar 150ml elderflower cordial 3 leaves gelatine, soaked in water Method Soak the gelatine leaves in cold water until they are soft. Place the water, sugar and cordial in a saucepan and heat gently until the sugar dissolves. Remove the gelatine from the water and squeeze out excess water. Add the gelatine leaves to the pan and mix until dissolved then pour into glasses and set in the fridge.
Ingredients 8 large cooking apples such as Granny Smith Juice of 2 large lemons 400g caster sugar 800ml water 8 tablespoons liquid glucose Method Quarter and core the apples, but do not peel, then toss with lemon juice. Place a single layer in a shallow plastic container and freeze for a good hour. Place the sugar and water into a heavy-based saucepan and heat gently over a low heat until the sugar dissolves. Bring to the boil and cook on a medium heat for 5 minutes. Cool then mix in the glucose. Place the ice-cold apples in a food processor and blitz. Gradually add about a third of the syrup to make a fine puree. Scrape down the sides of the bowl once or twice as you do this.
Ingredients 100g melted butter 100g icing sugar 3 egg whites
100g plain flour Zest of 2 lemons Method Sieve together the flour and the icing sugar.
Add the egg whites and beat to a smooth paste. Add the lemon zest and mix well.
Gradually incorporate the melted butter and mix well (allow to rest for at least 2 hours for best results).
Pre heat the oven to 180°C and line a baking tray with greaseproof paper.
Once the mixture has rested, spoon a little of the batter on to greaseproof paper and use either the back of a spoon or a pallet knife to spread as thinly as possible. Place into the oven at 180°C for 3-4 min or until golden brown. Remove and leave to cool. The warm biscuits can be shaped around the handle of a wooden spoon or any other heatproof object.
Mix the rest of the syrup with the apples then pass through a sieve into a bowl, rubbing with the back of the ladle to extract as much juice as possible. Transfer into an ice-cream machine. Churn until almost solid, then transfer to a rigid plastic container, seal and
freeze. Alternatively, freeze the mixture in a shallow container, beating two or three times during freezing. Serve in scoops or shaped into quenelles.
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