Gazpacho Sorbet with Apple Jelly
Soups • Spanish
Description
Gazpacho sorbet with apple jelly
Ingredients
- Apple juice with pulp 10 fl oz
- Gelatin 2 spoons
- Garlic 1 clove
- Salt ½ spoons
- Tomatoes 20 oz
- Orange Bell Peppers ½ pieces
- Spanish onions 1 head
- Champagne Vinegar 2 spoons
- Grappa 1 tablespoon
- Cucumbers 1 piece
- Sugar ¼ spoons
- Olive Oil 2 spoons
- White Balsamic Cream 1½ spoons
- Fresh Mint to taste
Step-by-Step Guide
Step 1
In a saucepan, bring clarified apple juice to a boil. Remove from heat and stir in a teaspoon of gelatin until fully dissolved. Pour the mixture into a 20 cm diameter mold and place it in the refrigerator for two hours.
Step 2
Crush the garlic with salt in a mortar and pestle. Cut the tomatoes in half and remove the tough cores. Clean the peppers from seeds and ribs, then chop them coarsely. Do the same with the onion and the peeled cucumber. Place all these vegetables in a blender, add vinegar and grappa, and blend until completely smooth. During the blending process, pour in the olive oil and the gelatin soaked in water. Strain the puree through a fine sieve, pressing down on the solid pieces. Discard any solids that do not pass through.
Step 3
Chill the gazpacho. After about an hour, pour it into an ice cream maker and turn it into a sorbet. Then place it in a vacuum-sealed container and put it in the refrigerator to firm up.
Step 4
Cut the jelly into cubes and distribute them among four plates. Drizzle with balsamic sauce and top each with a scoop of sorbet.
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