Roquefort Sorbet with Hot Apple and Lemon Gelatin

By corlear

Ingredients

• For the Roquefort sorbet:
• 4 oz Roquefort
• 1/2 cup milk
• 1 cup water
• 1.1 tsp sorbet stabilizer
• 1 1/2 sheet gelatin (previously rehydrated in cold water)
• For the sour apple juice:
• 1 lb Granny Smith apples
• For the hot sour apple gelatin:
• 1 1/4 cup sour apple juice (see previous step)
• 1 tsp powdered agar-agar
• For the lemon marmalade:
• 1 lemon (2 1/2 oz)
• 1 1/2 oz sugar
• 1/2 oz glucose

Details

Servings 4

Preparation

Step 1

For the Roquefort sorbet:
1. Mix the milk, water and stabilizer together.
2. Heat to 185ºF to melt the stabilizer. Remove from the heat and dissolve the gelatin.
3. Add the Roquefort, melt and then strain the mixture.
4. Leave to set in the fridge for at least 6 hours.
5. Process in the sorbet machine and freeze at -42ºF.

For the sour apple juice:
1. Fill a bowl with boiling water.
2. Core the apples and cut into eighths.
3. Plunge the apples in the boiling water for 5 seconds, drain and cool in iced water.
4. Liquefy the apple and put the juice in a narrow, tall dish. Leave to rest in the freezer so the impurities solidify at the top and are easier to remove.
6. Use a skimmer to remove the impurities.
7. Sieve the juice.

For the hot sour apple gelatin:
1. Mix a 1/4 of the juice with the powdered agar-agar.
2. Stirring continuously, bring the mixture to the boil over a medium heat, remove from the fire, add the rest of the juice and whisk.
3. Leave to set in the fridge for at least 3 hours.

For the lemon marmalade:
1. Cut the lemon into 1/5" x 1/5" cubes
2. Mix the lemon, sugar and glucose together and simmer in a pan until soft.

Final Steps and Preparation:
1. Heat the dishes with the apple gelatin in the salamandra for 20 seconds.
2. Put three blobs of lemon marmalade around the dish to form a triangle.
3. Use a dessert spoon to make a quenelle of Roquefort sorbet in the center of the dish.