Crispy Basil Leaves with Lemon Zest Sorbet

Ingredients for Meringue
120 g (4.2 oz) water
- 40 g (1.4 oz) sugar
- 3.8 g (0.13 oz) Methyl Cellulose F50
- 0.9 g Xanthan Gum
Other Ingredients
- Small fresh basil leaves
- Lemon zest sorbet

Preparation

1- In saucepan bring sugar and water to boil, stirring to dissolve sugar. Remove from heat.
2- In bowl of stand mixer, mix syrup with Methyl Cellulose F50 and Xanthan Gum using an immersion blender until completely dissolved.
3- Attach bowl to mixer fitted with whisk attachment and mix on high speed for 7 minutes or until stiff peaks form.
4- Dip fresh basil leaves in meringue to cover them with a thin layer on both sides.
5- Place basil leaves covered in meringue on dehydrator tray lined with parchment paper or silicon mat.
6- Dehydrate at 66 °C (150 °F) for 2 hours or until crisp.
8- Reserve in airtight container. If you have silica gel bags use them!!
9- When serving, place most of the basil leaves on the side of the sorbet rather than on top so they remain crispy.