Woodruff Sorbet

Tip: The aroma is strongest in the young, barely bloomed woodruff.

It may be a little bit wilted until use, then it is even more aromatic.

Prepare: Freeze the sorbet balls hard on a baking sheet lined with tin foil, fill into a tin and freeze until ready to use.

Prepare puff pastry rounds.

Cut away the stems of the woodruff to the lowest leaves, tie into a bunch, rinse under running water, drain well.

For the sorbet, make water and sugar until sugar is dissolved.

Remove the pan from the heat and hang only the flowers of the woodruff bunch in the hot syrup. Leave to infuse for about 1 hour.

Take out the bunch of woodruff. Add lemon peel and juice and mix. Freeze in the freezer for about 3 hours, mixing well after each hour. Whip the egg whites until stiff, add sugar, continue to whip briefly and mix with the grainy ice cream mixture. Freeze.

Roll out the cold puff pastry to a thickness of about 2 mm, loosen it from the table and cut out rondelles (12 cm) from it. Place them on a baking tray. Brush with egg, prick with a fork and sprinkle with a little sugar. Preheat the oven to 200 °C and bake the rounds in the middle of the oven for about 12 minutes.

Rinse the strawberries, remove the stems and cut the fruit into fine slices, sprinkle with the juice of one lemon.

Place the puff pastry rolls on dessert

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