- 4
Ingredients
- For the basic syrup:
- 4 tbsp water
- 2 1/2 tbsp sugar
- For the lemon sorbet:
- 1 1/2 cup lemon juice
- 1 1/4 cup water
- 1/2 cup basic syrup (see previous step)
- 2 1/4 sheets gelatin (previously rehydrated in cold water)
- For the oil emulsion:
- 1 cup 0.4º olive oil
- 2 3/4 tbsp water
- 1 Paco Jet container
- For the basil leaves:
- 2 oz g fresh basil
- To finish:
- 3 tbsp virgin olive oil
- Maldon salt
Preparation
Step 1
For the basic syrup:
1. Mix the water and sugar together and bring to the boil over a medium heat, stirring occasionally. Remove from the heat.
For the lemon sorbet:
1. Heat a ¼ of the water and dissolve the gelatin in it.
2. Remove from the heat and mix with the rest of the water, lemon juice and basic syrup.
3. Process in the sorbet maker and keep in the freezer.
For the oil emulsion:
1. Mix the 0.4º olive oil and water.
2. Fill a Paco Jet container and freeze for 12 hours at -70ºF.
3. Once frozen, process the dish in the Paco Jet.
4. Freeze again.
For the basil leaves:
1. Remove the basil leaves and throw away the stalks.
2. Blanche for 3 sec and freshen in iced water.
3. Drain and dry on kitchen paper.
Final Steps & Preparation:
1. Put 1 basil leaf as a small scarf in the bottom of a dish.
2. Use a coffee spoon to make 1 quenelle of lemon sorbet and place it on top of the scarf. Sprinkle Maldon salt over the sorbet.
3. Process the dish with the oil in the Paco Jet for a second time.
4. Use a coffee spoon to make 1 quenelle of the oil emulsion and place it on the lemon sorbet.
5. Drizzle virgin olive oil around the sorbet.