December 16, 2023
Strawberry Sorbet with Elderflower Veil, Passion Fruit Sauce, and Fig Leaf Powder
Fig leaves taste mildly of coconut with a grassy and bittersweet finish and are a unique and intoxicating scent and flavor. Here they combine with sweet and fruity strawberry sorbet and a sweet and tangy passion fruit sauce along with a thin and clear “veil” of elderflower scented liquid set with agar powder. Everything but the veil can be made days ahead for quick assembly.
Servings: 12
Calories: 51kcal
Ingredients
Strawberry Sorbet
- 1 1/2 cups cold water
- 3 cups strawberries frozen
- 1/2 cup allulose
- 1/8 teaspoon stevia glycerite or 2 more tablespoons allulose
- 2 tablespoons lemon juice
- 1/8 teaspoon xanthan gum optional, for texture
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract or strawberry extract
Fig Leaf Powder
- 4 fig leaves
Passion Fruit Sauce
- 1 1/2 cups passion fruit puree 355mLs
- stevia glycerite to taste
- pinch salt
- 1 g xanthan gum
Elderflower Veil
- 140 mL water
- 2 tablespoons elderflower syrup
- 2 g agar agar
To Serve
- sorrel leaves optional
Instructions
For the Sorbet
- Combine all ingredients in a high power blender and process until smooth. Pour into silicon molds and freeze until solid, at least 4 hours and preferably overnight.
For the Fig Leaf Powder
- Preheat the oven to 345ºF. Place the fig leaves so that they do not overlap on a rimmed baking sheet. Bake for 5 minutes, or until crisp but not brown. Crumble leaves into a blender, discarding the thicker stem and veins and then blend to a fine powder. Sift through a fine mesh strainer to ensure you have a very fine powder.
For the Passionfruit Sauce
- Add all sauce ingredients to a container and use an immersion blender to blend in the xanthan gum until smooth. Adjust salt and sweetener to taste. Refrigerate until needed.
For the Elderflower Veil
- Combine 140mL (1/2 cup plus 1 1/2 tablespoons) water plus 2 tablespoons elderflower syrup in a microwave safe glass container and whisk in the agar (or combine everything in a small pot on the stove and bring to a boil over high heat). Heat until boiling and boil for 2 minutes to activate the agar.
- Pour onto a large metal rimmed tray, rocking the tray to spread the agar evenly over its surface. Let set until solid, about 5-10 minutes and then use a round cookie cutter to cut circles. Gently peel round off the tray and drape over the sorbet (I find that a small offset spatula is best for lifting the veil rounds).
To Serve
- Using a fine mesh strainer, dust serving plates with fig leaf powder. Spoon 2 tablespoons of passion fruit puree onto each plate. Add a molded sorbet, drape the veil rounds over top, and garnish with sorrel leaves, if using.
Notes
Protein:Energy Quotient [calories]: 0.02, Protein % of calories: 1%
Nutrition Facts
Strawberry Sorbet with Elderflower Veil, Passion Fruit Sauce, and Fig Leaf Powder
Amount per Serving
Calories
51
% Daily Value*
Fat
0.3
g
0
%
Saturated Fat
0.02
g
0
%
Polyunsaturated Fat
0.2
g
Monounsaturated Fat
0.04
g
Sodium
111
mg
5
%
Potassium
163
mg
5
%
Carbohydrates
11
g
4
%
Fiber
4
g
17
%
Sugar
6
g
7
%
Protein
1
g
2
%
Vitamin A
380
IU
8
%
Vitamin C
31
mg
38
%
Calcium
12
mg
1
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @PrimalWellnessCoaching or tag #PrimalWellnessCoaching!
