A traditional dessert of cherry sorbet and rosewater syrup modernised with liquid nitrogen (see note) frozen Asian rice noodles. 

Serves
4

Preparation

20min

Cooking

10min

Skill level

Mid
By
Average: 4.3 (6 votes)
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Ingredients

  • 150 g rice vermicelli noodles 
  • 1 litre liquid nitrogen 
  • 1 finger lime, pearls removed
  • 30 g roasted hazelnuts, skins removed, finely shaved
  • 3 cherries, sliced into cheeks
  • 6 chocolate mint (see Note) or regular mint shoots 
  • 10 blue dandelion flowers

Cherry sorbet

  • 250 g drained sour cherries, blended to a puree
  • 110 g (½ cup) caster sugar
  • 1 eggwhite (from 65 g egg)

Rosewater syrup

  • 250 g caster sugar
  • 125 ml (½ cup) water
  • 75 ml rosewater

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Freezing time 3 hours

To make the cherry sorbet, place the all the ingredients in the bowl of a stand mixer. Whisk on high speed for 5 minutes or until the mixture doubles in volume. Transfer to a container and freeze for 4–5 hours or until solid.

To make the rosewater syrup, place the sugar and water in a medium saucepan over low heat and stir until the sugar dissolves. Increase the heat to high and bring to the boil. Remove from the heat and add the rosewater. Cool and set aside until required.

Bring a pan of water to the boil and cook the rice noodles for 2 minutes. Drain and refresh in iced water. Once cold, drain again and place on a baking tray. Pour the rosewater syrup over the noodles and allow to soak for 30 minutes. Drain.

Pour 1 litre of liquid nitrogen into a deep baking tray. Carefully slide the noodles into the liquid nitrogen. After a few seconds, the noodles will be frozen solid. Using a slotted spoon or a spatula, transfer the noodles to a serving dish (see note).

Working quickly so the elements don’t melt, place scoops of the sorbet randomly on top of the noodles. Garnish with finger lime pearls, hazelnut, cherry and micro herbs. Drizzle with a bit more liquid nitrogen and serve immediately.

 

Note
• Chocolate mint is a type of mint that tastes, bizarrely, like chocolate. It is available from gardening centres.

• You can make this dish without liquid nitrogen but the result won’t be as crisp. After soaking the noodles in the rosewater syrup, curl the noodles into bunches about 7 cm round and place in a single layer on a tray. Freeze for 2 hours or until solid.