Gazpacho Sorbet With Apple Aspic
Ready In: 3 hrs
Serves: 4
Ingredients
For the Apple Aspic
- 1 cup apple juice (clear and unfiltered)
- 1 teaspoon unflavoured gelatin
For the Gazpacho Sorbet
- 1 teaspoon unflavoured gelatin
- 1 tablespoon hot water
- 1 garlic clove
- 1⁄2 teaspoon salt
- 1 lb ripe tomatoes, cored and quartered
- 1⁄2 large red bell pepper, coarsely chopped
- 1⁄2 cup vidalia onion, coarsely chopped
- 1 piece English cucumber (1 1/2 inch)
- 2 tablespoons sherry wine vinegar (preferably "reserva")
- 1 tablespoon grappa
- 1 1⁄4 teaspoons sugar
- 2 tablespoons extra virgin olive oil
For Drizzling
- 3 tablespoons balsamic vinegar (top quality)
For Garnish
- mint leaf
Directions
- Make Aspic: Bring the apple juice to a boil in a small saucepan. Remove from heat and stir in gelatin until dissolved. Pour mixture into an 8-inch square baking dish and chill, uncovered, until firm, about 2 hours.
- Make Gazpacho Sorbet: Soften gelatin in hot water for 1 minutes.
- Mash garic to a paste with the salt, using a mortar and pestle ( or mince and mash with a large knife.) Blend garlic paste tomatoes, bell pepper, onion, cucumber, vinegar, grappa and sugar in a food processor until it is as smooth as possible. Add oil and gelatin mixture with motor running.
- Force the puree through a sieve into a bowl, pressing firmly on the solids until all liquid has been forced out. Discard solids.
- Chill mixture until cold, about 1 hour, then freeze in an icecream maker.
- Transfer the sorbet to an airtight container and put in the freezer to harden.
- Reduce balsamic vinegar: Boil vinegar in a small nonreative saucepan until syrupy, 1 to 2 minutes, then cool completely.
- Assemble Dish: Cut aspic into small cubes and divide among 4 plates. Drizzle aspic with balsamic syrup, then top with a scoop ( about 1/4 cup) of the sorbet.
- Garnish with mint.
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