Garden Sorrel Jelly With Lemon Cream and Osetra Caviar

The Washington Post, May 9, 2007

• • Cuisine: American
• • Course: Appetizer

Summary:

As a child, Patrick O'Connell grew up eating wood sorrel, which he called sour grass. It grew wild in the garden and resembled clover. In his kitchen today, he uses the cultivated variety called French sorrel, which looks like spinach. In the spring and summer, it is often available at farmers markets, and it is easy to grow from seed. The intensely tart, lemony flavor of this leafy green is unique and has become a hallmark of spring menus at the Inn at Little Washington.

This refreshing, chilled first course is easier to make than a soup and far more interesting. At the inn, it is served in small, square shot glasses; demitasse cups or martini glasses will also work.

This needs at least 12 hours to set.

The lemon cream can be made a day in advance.

8 servings

Ingredients:

For the Sorrel Jelly

• • 1 cup heavy cream
• • 3 (3/4-ounce) clamshell packs sorrel (stems removed), washed and dried (about 1 1/2 cups), plus 8 leaves reserved for garnish
• • 2 tablespoons freshly squeezed lemon juice (from 1/2 large lemon)
• • 1/2 cup red wine vinegar
• • Salt
• • Ground white pepper
• • 1 cup chilled low-sodium chicken broth or stock
• • 1 1/2 teaspoons powdered gelatin

For the Lemon Cream

• • 1/2 cup creme fraiche
• • 1/2 cup heavy cream
• • 2 tablespoons freshly squeezed lemon juice (from 1/2 large lemon)
• • 1/4 teaspoon salt
• • 1/4 teaspoon sugar
• • 1/8 teaspoon ground white pepper
• • 1 ounce caviar, such as osetra, for garnish

Directions:

For the Sorrel Jelly: Puree the cream and sorrel in a blender. Add the lemon juice and vinegar and season with salt and pepper to taste. Place the cold chicken broth or stock in a small, heatproof bowl and sprinkle the gelatin over it. When the gelatin has softened, place the bowl over a small pot of simmering water until the gelatin has completely dissolved.

Combine the gelatin and sorrel mixtures and strain through a fine mesh strainer. Refrigerate the sorrel mixture for 1 hour, until it is well chilled, but not set. Pour about 1/4 cup of the mixture into 8 shot glasses, demitasse cups or martini glasses. Chill in the refrigerator overnight or until set.

For the Lemon Cream: In a large mixing bowl, combine the creme fraiche, heavy cream and lemon juice with a whisk. Season with salt, sugar and white pepper; adjust seasonings to taste.

To assemble: Place 2 teaspoons of the lemon cream on top of the sorrel jelly in each glass. If desired, place a small oval of caviar on top of the lemon cream. Garnish each glass with a small leaf of sorrel, place it on a small plate and serve with a breadstick and a demitasse spoon. Serve immediately.

Recipe Source:

From chef Patrick O'Connell.

143 calories, 14g fat, 9g saturated fat, 50mg cholesterol, 97mg sodium, 3g carbohydrates, n/a dietary fiber, n/a sugar, 3g protein.