to complement the underlying simplicity of flavours in the pork dish, and continue with the theme of fresh flavours and textures, I thought it only fitting to have a sorbet course to cleanse our palates of pork fat with a lychee and a longon sorbet. After a few years as a pastry chef I tend to steer away from making desserts too sweet, Longons being a relative of Lychee with a wonderful savoury edge I managed to keep this course reasonably savoury. To finish we had a white chocolate mousse with strawberries and pistachios macerated with a little icing sugar, a touch of lemon juice and raspberry vinegar. the crumbs on top are actually a by product(scraps) from making walnuts candied with cinnamon, which once again has a delightful savoury sweet dimension while being fantastically crunchy.
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