Analiese Gregory’s Hemp Seed Sorbet
A HEALTHY NUTTY DESSERT
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A HEALTHY NUTTY DESSERT |
Meet one of our ambassadors - @analiesegregory
Hailed as one of the most exciting chefs of her generation, Analiese Gregory has swapped the dazzling Michelin-star restaurants of Paris’s Le Meurice and Sydney’s Quay for rugged Tasmania. She has left her high-pressure restaurant career for a century-old cottage at the bottom of the world in Tasmania. Here, she strives to forge a new life for herself, learning to hunt, fish, forage and live seasonally, closer to nature.
Analiese has only recently started using hemp seeds and was quite surprised at the amount of culinary applications it carries.
She’s a huge advocate for Tasmanian produce and we are so proud to have her on board!
Ingredients:
65g raw sugar
pinch salt
300ml water
80g hemp seeds
45g hazelnuts
1/3rd sheet titanium leaf gelatine
Method:
To make the sorbet, bloom the leaf gelatine in water separately to the water in the recipe.
Place the salt, sugar and measured water into a saucepan and heat gently, add gelatine and stir till gelatine and sugar are fully dissolved.
Pour into a blender, add the hemp seeds and blend till smooth, then pass through a fine sieve.
I used a pacojet to churn this sorbet but you can chill the mix and use a traditional ice cream churn.
Enjoy!
