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Have you ever made an herb sorbet? If you are willing to experiment, chef Roland Trettl has a dynamic recipe for you. His recipe for shrimp tartare and herb sorbet will definitely inspire you to get creative.
Roland is the executive chef of Restaurant Ikarus in Hangar-7 in Salzburg. There he creates innovative dishes like this shrimp tartare and herb sorbet. For this recipe, you will need to have on hand xantham gum and lecithin, which are staples in experimental gastronomy.
This shrimp tartare and herb sorbet recipe makes for a stunning dish. If you like this recipe, take a look at Roland's other creations like creamed potatoes with shrimp and squid sashimi with avocado and black garlic.
