Lemon Thyme Jelly with Yogurt Sorbet and Raspberries

When there were no artificial flavors and flavor enhancers, kitchen herbs offered the best way to enhance dishes. And in a very natural and, apart from that, healthy way. Today, our patissier Olivier Fabing will bring the kitchen herbs to the dessert.

Lemon thyme jelly: Boil the wine, add the squeezed gelatin and lemon thyme. Steep the broth for 15 minutes, strain and set aside to cool.

Finally, divide the jelly into evenly sized pieces.

Yogurt sorbet: Stir all ingredients together gradually, mold in ice cream maker and freeze.Lemon Thyme Jus: Bring sugar and water to a boil, add lemon thyme and steep for 5-7 min. Finally strain.Krem Patissiere: bring milk to a boil with the vanilla beans scraped open. Stir the egg yolks with sugar and cornstarch, pour the boiling milk on top.

Allow the entire amount to bubble up, stirring as you do so, and set aside to cool.

Puff pastry tarts: Roll out puff pastry and bake blind. Cover with the cream. Place raspberries on top and garnish with lemon thyme jus.

Serving: Place the raspberry puff pastry tarts in the center of the plate.

Scoop out a scoop of yogurt sorbet and place on top. Evenly distribute lemon thyme jelly pieces around the outside and garnish with lemon thyme.

Tip: The same dessert can also be made with other herbs, such as basil, lavender and

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