Plated on a 28 cm stoneware plate, seen from above
Course
III
Sea buckthorn
yoghurt sorbet, brown butter crumb, lemon verbena
A quenelle of sheep yoghurt sorbet on brown butter crumb, with a sweep of sea buckthorn curd, brown butter caramel and lemon verbena.
From
Sheep yoghurt from Errington Cheese, Lanarkshire
To drink
Château Coutet, Barsac 2016, by the half glass
How we make it
The sorbet is churned an hour before service and shaped with one hot spoon, so each quenelle has three smooth faces and a ridge along the top.
The curd uses the last of the September sea buckthorn with brown butter instead of plain butter, which rounds off its sourness.
Lemon verbena comes from the kitchen garden until the first frost. After that we swap it for a few leaves of pineapple sage.
