Sweet woodruff mousse, oat crumble, sorrel sorbet recipe
 If you’re not able to find sweet woodruff, you can use a cinnamon stick along with the tonka beans to recreate the sweet almost vanilla-like flavour of woodruff. 500ml/18fl oz double cream170ml/6fl oz full-fat milk3g dried sweet woodruff 500ml/18fl oz double cream 170ml/6fl oz full-fat milk 3g dried sweet woodruff 90g/3¼oz caster sugar50g/1¾oz free-range egg yolks5g cornflour 90g/3¼oz caster sugar 50g/1¾oz free-range egg yolks 5g cornflour 150g/5½oz toasted oat flour 60g/2¼oz unsalted butter, at room temperature112g/4oz caster sugar27ml/1fl oz oil2g ammonium carbonate or baking powder 150g/5½oz toasted oat flour 60g/2¼oz unsalted butter, at room temperature 112g/4oz caster sugar 27ml/1fl oz oil 2g ammonium carbonate or baking powder pinch dried spinachpinch dried sweet woodruff pinch dried spinach pinch dried sweet woodruff 4 sheets gelatine210g/7oz liquid glucose350g/12oz caster sugar150g/5½oz spinach, blanched and refreshed450g/1lb sorrel, blanched and refreshed300ml/10fl oz lemon juice 4 sheets gelatine 210g/7oz liquid glucose 350g/12oz caster sugar 150g/5½oz spinach, blanched and refreshed 450g/1lb sorrel, blanched and refreshed 300ml/10fl oz lemon juice raspberries raspberries Method To make the mousse, put the cream, milk, woodruff and tonka beans in a pan and bring to the boil. In a separate bowl, whisk the sugar, egg yolks and cornflour and pour the flavoured cream over it. Pour the liquid back into a clean pan and warm up gently to 85C, using a kitchen thermometer to check. Leave to cool for an hour and then strain the liquid through a sieve into a clean bowl. Place in the fridge. Whip just before serving. To make the oat crumble, preheat the oven to 220C/200C Fan/Gas 7 and line a baking tray with baking paper.Place the flour in a bowl and rub the butter in until you have a breadcrumb consistency. Add the sugar and mix well, then stir in the oil and baking powder. Spread out on the prepared baking tray and bake for 10 minutes. To make the green powder, mix together the dry spinach and dried woodroof. Set aside.To make the green sorrel sorbet, soak the gelatine in a bowl of cold water. Bring 1 litre/1¾ pints water, the liquid glucose and sugar to the boil in a pan. Drain the gelatine and then add the soaked gelatine to the pan and remove from the heat. Check the temperature of the sugar water using a kitchen thermometer. Once it is at 8C, mix the spinach and sorrel with the sugar water. Place in a blender and blend until smooth, then add the lemon juice. Transfer the mixture to a suitable container for the freezer, and freeze for 1 hour 30 minutes, then whisk with a balloon whisk or a fork to break up any ice crystals that have formed and return to the freezer. Keep mixing the sorbet every hour for the next 4 hours to break up the ice crystals. You will not need all of the sorbet (or the mousse) for this recipe – store the sorbet in the freezer for another time, and the mousse in the fridge.To serve, put some raspberries in the centre of each serving bowl, then top with the mousse and then the sorbet. Garnish with the crumble and a dusting of the green powder. To make the mousse, put the cream, milk, woodruff and tonka beans in a pan and bring to the boil. To make the mousse, put the cream, milk, woodruff and tonka beans in a pan and bring to the boil. In a separate bowl, whisk the sugar, egg yolks and cornflour and pour the flavoured cream over it. In a separate bowl, whisk the sugar, egg yolks and cornflour and pour the flavoured cream over it. Pour the liquid back into a clean pan and warm up gently to 85C, using a kitchen thermometer to check. Leave to cool for an hour and then strain the liquid through a sieve into a clean bowl. Place in the fridge. Whip just before serving. Pour the liquid back into a clean pan and warm up gently to 85C, using a kitchen thermometer to check. Leave to cool for an hour and then strain the liquid through a sieve into a clean bowl. Place in the fridge. Whip just before serving. To make the oat crumble, preheat the oven to 220C/200C Fan/Gas 7 and line a baking tray with baking paper. To make the oat crumble, preheat the oven to 220C/200C Fan/Gas 7 and line a baking tray with baking paper. Place the flour in a bowl and rub the butter in until you have a breadcrumb consistency. Add the sugar and mix well, then stir in the oil and baking powder. Spread out on the prepared baking tray and bake for 10 minutes. Place the flour in a bowl and rub the butter in until you have a breadcrumb consistency. Add the sugar and mix well, then stir in the oil and baking powder. Spread out on the prepared baking tray and bake for 10 minutes. To make the green powder, mix together the dry spinach and dried woodroof. Set aside. To make the green powder, mix together the dry spinach and dried woodroof. Set aside. To make the green sorrel sorbet, soak the gelatine in a bowl of cold water. To make the green sorrel sorbet, soak the gelatine in a bowl of cold water. Bring 1 litre/1¾ pints water, the liquid glucose and sugar to the boil in a pan. Drain the gelatine and then add the soaked gelatine to the pan and remove from the heat. Bring 1 litre/1¾ pints water, the liquid glucose and sugar to the boil in a pan. Drain the gelatine and then add the soaked gelatine to the pan and remove from the heat. Check the temperature of the sugar water using a kitchen thermometer. Once it is at 8C, mix the spinach and sorrel with the sugar water. Place in a blender and blend until smooth, then add the lemon juice. Transfer the mixture to a suitable container for the freezer, and freeze for 1 hour 30 minutes, then whisk with a balloon whisk or a fork to break up any ice crystals that have formed and return to the freezer. Check the temperature of the sugar water using a kitchen thermometer. Once it is at 8C, mix the spinach and sorrel with the sugar water. Place in a blender and blend until smooth, then add the lemon juice. Transfer the mixture to a suitable container for the freezer, and freeze for 1 hour 30 minutes, then whisk with a balloon whisk or a fork to break up any ice crystals that have formed and return to the freezer. Keep mixing the sorbet every hour for the next 4 hours to break up the ice crystals. You will not need all of the sorbet (or the mousse) for this recipe – store the sorbet in the freezer for another time, and the mousse in the fridge. Keep mixing the sorbet every hour for the next 4 hours to break up the ice crystals. You will not need all of the sorbet (or the mousse) for this recipe – store the sorbet in the freezer for another time, and the mousse in the fridge. To serve, put some raspberries in the centre of each serving bowl, then top with the mousse and then the sorbet. Garnish with the crumble and a dusting of the green powder. To serve, put some raspberries in the centre of each serving bowl, then top with the mousse and then the sorbet. Garnish with the crumble and a dusting of the green powder.