Coriander sorbet

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A lot has been said already on my blog about savory sweets and desserts, especially those including salt or bacon. This trend has extended in the culinary world to using herbs and spices in desserts. This was especially evident in a pineapple and coriander dessert I had recently at Pujol, a restaurant which ranks among the top 20 in the world.

The dish consisted of two main components, a 16 hour roasted chunk of pineapple and a coriander sorbet. There was also some caramel and crystalized coriander for garnish. It was a match made in heaven. The sorbet was sweet from the sugar, and though it definitely tasted of coriander, it wasn’t savory. The pineapple was super tender, yet still maintained a bite. What a wonderful combination the two made. No wonder Pujol is so highly rated.

Fear Factor 2 / Taste Test – 9

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4 thoughts on “Coriander sorbet

  1. gypsyjackson

    It sounds really good – will look into making this. Not sure I’ll ever be able to eat at a top 20 restaurant!

    (Also not sure I would call a food establishment Pujol – sounds more like the opposite of dining…)

    Like

    • Off the bitten path

      Ha, I guess that depends on how you pronounce it. In Europe or America it would have been too expensive for me, but in Mexico it wasn’t that bad.

      Like

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