NG7/Sandwich by John Freeman

John Freeman

John Freeman

18th August 2014
John Freeman

NG7/Sandwich by John Freeman

This dish really showcases the vegetation immediately around us at the restaurant. It’s a play on something I had when I was a kid. A really posh ice cream to me was when you used to get wafers and put ice cream in the middle. This is our version: a savoury horseradish ice cream with elderberry vinegar, tuiles and wild herbs.


The ingredients in this dish are available in the UK between March and July. When it's in season it's available to pre-order at Restaurant Sat Bains, even if it's not on the current menu, with 5 days notice.


We haven't put any emphasis on presentation because we want you to create your own interpretation of the dish.
Alternatively you can follow the example shown here.


  • For the elderberry vinegar:
  • 40g caster sugar
  • 50ml water
  • 375g elderberries
  • 375ml white wine vinegar
  • For the horseradish ice cream:
  • 65ml semi-skimmed milk
  • 110ml double cream
  • 60g liquid glucose
  • 15ML vinegar
  • 30ml pasteurised egg yolk puréed fresh horseradish to taste salt to taste
  • For the lovage tuile:
  • 100g fresh lovage
  • 75g fondant
  • 50g liquid glucose
  • 5G salted butter salt to taste
  • For the barley tuile:
  • 100g pearl barley
  • 100g plain flour
  • 55g salted butter, chilled salt to taste
  • You will also need:
  • 50ml rapeseed oil
  • 10g sea salt
  • 5g ground elder
  • 5g yarrow
  • 5g nettle flowers


Elderberry vinegar:
Pour the sugar and water into a saucepan on medium heat.
Let the sugar dissolve and add the berries.
Simmer for 5 minutes, then add the vinegar, bring it to the boil and remove from the heat.
Pour into a clean container, seal and leave in the refrigerator for 3 days. Strain and store in Kilner jars until ready to use.
Use equal quantities of elderberry vinegar and rapeseed oil to make a dressing for the final dish.
Horseradish ice cream:
In a pan whisk together the milk, cream, glucose, vinegar and egg yolk. Bring up to 86˚C.
Take off the heat and add the horseradish to taste.
Season with a little salt.
Pass through a chinoise into a bowl over an ice bath and allow to cool. When the mixture is cold and thick, transfer to a plastic container and freeze.
When frozen remove from the freezer and cut into 10 even-sized oblongs. Return to the freezer until needed.
Lovage tuile:
Wash and dry the lovage.
Dry in a 55°C oven until completely dry – this should take around 4 hours.
Bring the fondant and glucose to to 160°C.
Remove from the heat and whisk in the butter.
Pour the mixture onto a piece of silicone paper and leave to cool.
Blend to a fine powder with the lovage.
Sift on to a non-stick baking mat and bake for 3-5 minutes at 160°C. Break into shards and store in an airtight container.
Barley tuile:
Pre-heat the oven to 150°C.
Place the pearl barley in a baking tray and roast for 2 hours.
Allow the barley to cool down completely before blending it into fine barley flour.
Sift and store in an airtight container.
Raise the oven temperature to 165°C.
Pour the barley flour, plain flour, salt and diced butter into a food processor and pulse until it resembles sand.
Bake the mixture for 15 minutes or until golden.
Leave it to cool down slightly and then blend in a food processor until the mixture resembles a paste.
Pour the paste onto a sheet of baking paper, cover with another piece of baking paper and roll out to a thickness of 2mm.
Refrigerate for a minimum of 15 minutes before use.
Once cool, cut into 20 even-sized rectangles.
These should be the same length and width as the ice cream to form the sandwiches.

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