Photo by Rush Jagoe

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4-6 servings


  • Sherbet
  • 2 cups sugar
  • 2 teaspoons stabilizer
  • 1½ cups water
  • ¾ cups glucose powder
  • 1¾ cups milk
  • 1¼ cups lemon juice

  • Blackberry Sauce
  • 1 !lemon, halved
  • ½ cups blackberries, plus extra for serving
  • ½ cup sugar in the raw
  • 1 !vanilla bean, split and scraped

  • Lemon Curd
  • ½ cup lemon juice
  • 1 cup sugar
  • 4 !eggs
  • 2 !tea bags loose chamomile tea, plus extra for garnish
  • 2½ !sticks butter, cubed and softened
  • 1 cup heavy cream

  • For Chamomile Meringue
  • 3 !egg whites
  • ⅔ cup sugar, divided
  • 1 teaspoon finely ground chamomile tea, plus extra for sprinkling


  1. Boil together the first 4 ingredients and then allow syrup to cool.
  2. Once cooled, combine 1¼ cups syrup with milk and lemon juice and churn in an ice cream machine according to manufacturer’s

Blackberry Sauce

  1. Squeeze lemon juice into a pot. Add lemon halves. Add remaining ingredients and bring to a boil for 5 minutes. Spread into a shallow container and cool.
  2. Once cool, remove vanilla bean and lemon halves.Strain the juice that has collected and reheat to reduce slightly for a thicker sauce. Set aside.

Lemon Curd

  1. Combine first 4 ingredients in a pot. Bring to 185 degrees over high heat, whisking constantly. Strain and cool to 115 degrees.
  2. Blend in butter with an immersion blender. Cool until set (overnight is best).Whip heavy cream until stiff. Fold equal parts of lemon curd and whipped cream together with a few pinches of finely ground chamomile tea. Set aside.

Chamomile Meringue

  1. Combine egg whites and ⅓ cup sugar in the bowl of a standing mixer. Whip on high until stiff and glossy—like shaving cream.
  2. Fold in remaining sugar and tea. Pipe onto a nonstick mat in 3 different sizes (quarter, dime, and chocolate chip size).
  3. Place in a 200-degree oven for 3–5 hours or until crispy. Set aside.

To Serve

  1. Place a teaspoon of blackberry sauce on side of each plate at approximately seven o’clock. Drag a spoon through sauce for a swoosh to the other side of the plate. Place a line of blackberries at a 45-degree angle to sauce.
  2. Top with 2 dollops of lemon curd cream and one large scoop of sherbet. Arrange various sizes of the meringues along the dessert. Give yourself a hug.
  • from Pastry Chef Zak Miller of Coquette, New Orleans, LA

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