Wilsons' Herb Sorbet with Burnt Meringue Recipe

Having recently earned its first Michelin Star, Wilsons serves up deliciously inventive dishes from its home on Chandos Road, Redland. We join co-owner and chef Jan Ostle at this award-winning farm-to-table restaurant.

Wilsons was founded in 2016 by partners Jan and Mary Wilson, and has previously won a Michelin Green Star for its commitment to sustainability and carefully sourced ingredients. Their menu centres around the produce from their market garden, frequently changing with the seasons and the weather. 

‘There is so much to enjoy, and so much to admire, when dining at Wilsons. It’s one of those appealing neighbourhood operations that works in pure harmony, with everyone from the chefs to the service team sharing the same ethos.’ 

~ Michelin Guide, 2025

A staple on their set menu, Jan shares the recipe for his herb sorbet with burnt meringue. Dramatically finished with the touch of a red-hot coal, this incredibly delicate dessert is a guarenteed show-stopper.

SORBET

1. Place all the ingredients apart from the herbs in a pan and bring up to a boil.
2. Blend together and then chill.
3. Roughly chop the mixed herbs and blend into the sorbet base.
4. Pass the sorbet through a fine sieve before placing in the freezer.
5. Stir the mixture occasionally to retain a smooth consistency before returning to the freezer.

MERGINGUE

1. Heat the sugar and water to 121°C.
2. Whilst the sugar and water are heating, whisk the egg whites in a mixer being careful not to over-whip them.
3. Once the sugar syrup hits 121°C put the mixer on high and gently add the sugar syrup to the egg whites.
4. Whisk until the meringue mix cools down, checking halfway to make sure you're not over-whipping. 

serving the dish

1. Place a scoop of herb sorbet in a cold bowl and pipe some meringue on top.
2. Burn the meringue using a piece of red-hot Binchotan (high-quality charcoal used for cooking) or a blow torch.