Dessert · Season 7

Fennel Sorbet, Fennel Cream, Fresh and Roasted Fennel, Barley and Coconut Crumble

Name: Fennel Sorbet, Fennel Cream, Fresh and Roasted Fennel, Barley and Coconut Crumble
Yield: 4
Ingredients: 500ml fennel juice (from 700grams fennel bulbs, white part only); 2 tbsp liquid glucose; 1/2 cup caster sugar; 1 tsp salt flakes; 1/2 cup lemon juice; 1 tsp sorbet stabiliser; 300ml vegetable oil; 1/4 cup pearl barley; 1 tbsp brown sugar; 2 tbsp butter; 2 tbsp plain flour; 1 tbsp brown sugar; ½ cup shredded coconut, toasted; ½ fennel bulb; 1 tbsp sugar; 1 tbsp butter; Salt; 150g crème fraiche; 1 vanilla bean, seeds removed; Zest and juice of ½ lemon; 1 tbsp Pernod; 1 tsp fennel seeds, ground and toasted; ½ fennel bulb, with fronds

Billie McKay

Contestant · 14 Jun 2015

View full method on 10 Play ↗ Open in The Pass

Serves

Components

Ingredients

Season

Ingredients

Fennel sorbet

500mlfennel juice (from 700grams fennel bulbs, white part only)

2 tbspliquid glucose

1/2 cupcaster sugar

1 tspsalt flakes

1/2 cuplemon juice

1 tspsorbet stabiliser

Crumble

300mlvegetable oil

1/4 cuppearl barley

1 tbspbrown sugar

2 tbspbutter

2 tbspplain flour

1 tbspbrown sugar

½ cupshredded coconut, toasted

Roast fennel

½fennel bulb

1 tbspsugar

1 tbspbutter

Salt

Fennel cream

150gcrème fraiche

1vanilla bean, seeds removed

Zest and juice of ½ lemon

1 tbspPernod

1 tspfennel seeds, ground and toasted

Fresh fennel

½fennel bulb, with fronds

Method

Cook it from the source.

We index the ingredients and details; the step-by-step method lives on Network 10's original recipe page.

Open the full method on 10 Play ↗

Tagged

SugarFlourButterLemonVanillaCoconutSaltVegetable OilCrème FraicheFennel SeedsBarleyFennelDessert

Recipe by Billie McKay, Season 7. Originally published by Network 10 on 14 Jun 2015.

Original on 10 Play ↗