Strawberry Sorbet with Filling of Fresh Cheese and Crystallized Orange

By corlear

Ingredients

• For the basic syrup:
• 2 oz sugar
• 1/4 cup water
• For the strawberry purée:
• 1 1/4 cup strawberry purée, blended and strained
• Juice of 1/4 lemon
• 2 oz glucose
• 1/8 cup basic syrup (see previous step)
• 1 tsp sorbet stabilizer
• For the lime caramel slices:
• 1/2 cup fondant
• 2 oz glucose
• 1/4 cup Isomalt
• freshly grated rind of 1 lime
• citric acid
• For the Campari gelatin:
• 3 oz Campari
• 2 oz basic syrup (see previous step)
• 3/4 sheet gelatin (previously rehydrated in cold water)
• To finish:
• 2 oz small cubes crystallized orange
• 7 oz Quark fresh cheese
• 2 balsamic caramel toffees, diced

Details

Servings 4

Preparation

Step 1

For the basic syrup:
1. Mix both ingredients together and bring to the boil.

For the strawberry purée:
1. Heat the syrup, glucose and stabilizer to 185ºF.
2. Leave to stand in the fridge for 8 hours and then add to the strawberry purée and lemon juice.
3. Process in the ice cream maker.

For the lime caramel slices:
1. Place the fondant, glucose and Isomalt in a pan and heat over a medium heat to 325ºF.
2. Place a caramel slice between 2 Silpat liners in the oven at 345ºF for 4 minutes.
3. Remove and use a rolling pin to roll it out into a thin caramel slice. Sprinkle with the freshly grated lime peel and the citric acid.

For the Campari gelatin:
1. Heat the syrup to 120ºF and dissolve the gelatin in it.
2. Add and stir in the Campari.
3. Leave to set in a dish in the fridge.

Final Steps & Preparation:
1. Process the strawberry sorbet in the sorbet maker and them spread a 2" layer in a Tupperware dish.
2. Just before serving, place the orange peel in the dish to stop the sorbet from sliding, and place the Campari gelatin on one side.
3. Use an icing bag to make a strip of fresh cheese on top of the strawberry sorbet. Top with a little diced balsamic caramel toffee.
4. Cover the fresh cheese strip with quenelle and place the orange peel on top.
5. Place the lime caramel on top of the strawberry sorbet.