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Tussilago Flowers Sorbet (page 2 of 2)

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Coltsfoot has been used for thousands of years to heal cough. French chef Marc Veyrat uses its flowers to make a delicious sorbet.
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Add the flowers. Boiling is said to neutralize the pyrrolizidine alkaloids that eat your liver, but it will also destroy the volatile components of the flower's delicate smell. Choose how long you boil it but more than a few minutes will ruin the taste.

Turn off the fire and leave 20 minute to steep (photo).

Filter through a fine sieve and refrigerate.

Add half an egg white. As you churn the sorbet, the egg white will trap millions of tiny air bubbles and make your sorbet white as meringue. Amazing!

Churn until hard and serve.

Serve with a few tussilago flowers as a decor. Marc Veyrat makes a beautiful caramelized sugar grate and sticks flowers on sugar pikes, placing a scoop of sorbet in the middle.


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  • #1
  • Comment by Niall Gordan
I don't know if you're interested in a non-food matter, but a Gaelic-speaking computer lecturer in Skye's college, Sabhal Mor Ostaig, drew my attention to your piece as the words "Filius Antre Patrem" appear in a Gaelic poem made as a small elegy for Rob Donn MacAoidh in the far Northern Highlands. Four lines of the 8-line verse read thus...Tha lusan aig a' ghairneilearnach fas sna h-uile fonnFilius Ante Patremse bharr as fhearr na bhonnThe gardener has a plantwhich does not grow in every soilFilius Ante Patremthe son exceeds the father (or literally "the flower is better than the root/base).Isn't this fascinating!Niall Gordan.
  • #2
  • Answered by fx
Thanks a lot for your learned contribution, this is indeed fascinating! A very chicken-and-egg mystery this flower.

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