A common ingredient in Irish baked goods, buttermilk is put to a deliciously different use here in an innovative dessert from Lacken House in Kilkenny, Ireland. The garnish of fried and sugared herb sprigs is a distinctive accent.
Recipe information
Yield
Serves 4
Ingredients
Sorbet
Grapefruit Cups
Fried Herbs
Preparation
For Sorbet:
Step 1
Stir in honey in medium saucepan over low heat until warm. Remove honey from heat. Whisk in buttermilk and corn syrup. Refrigerate buttermilk mixture until cold.
Step 2
Transfer buttermilk mixture to ice cream maker and process according to manufacturer's instructions. Transfer sorbet to covered container and freeze. (Can be prepared 3 days ahead. Keep frozen.)
For Grapefruit Cups:
Step 3
Using small sharp knife, cut around grapefruit to loosen pulp. Remove pulp from grapefruit and reserve for another use. Refrigerate grapefruit shells. (Can be made 6 hours ahead. Cover and keep refrigerated.)
For Fried Herbs:
Step 4
Pour vegetable oil into heavy large skillet to depth of 1 inch. Heat to 375°F. Working in batches, add mint and sage sprigs to skillet; fry until beginning to crisp but not brown, about 30 seconds. Using slotted spoon, carefully transfer herb sprigs to paper towels; drain. Sprinkle herb sprigs with sugar to coat lightly.
Step 5
Scoop sorbet into each grapefruit cup. Garnish with sugared herb sprigs and serve.
