form, flavor and texture...

These are three elements I always think about when I start planning my dessert. Form, the appearance on the plate. Flavor, the sensory impression of the dessert. Texture, the way food feels in a person's mouth.

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As the summer is almost done, I want to end the season with something cold. Sheep's milk yogurt ice-cream with hibiscus gelee is definitely cool me off.

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Ingredients:
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for the ice-cream
- 6 oz. sheep's milk yogurt
- 2 oz. milk
- 2 oz. sugar
- 1 ts. lemon zest
- 1 oz. lemon juice
- 1/2 vanilla bean
- 0.1 oz. xanthan
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for the gelee
- 1 cup water
- 1 tb hibiscus flower
- 2 tb honey
- 0.5 oz. gelatin powder
- 1 tb water
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Procedures:
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for the ice-cream
1. Bring milk, sugar, bean and zest to a simmer.
2. Remove from the heat, add lemon juice and xanthan and blend with hand blender until smooth.
3. Blend in yogurt, then spin and freeze.
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for the gelee
1. Activate gelatin with 1 tb. of water, let stand for 5 minutes.
2. Bring water and hibiscus to a boil.
3. Infuse for 5 minutes and strain over gelatin.
4. Return to the heat, stir in honey.
5. Pour into the prepared mold.
6. Let it cool and chill.