Yogurt Sorbet with Orange and Asparagus

By corlear

Ingredients

• For the basic syrup:
• 2 oz sugar
• 1/4 cup water
• For the yogurt sorbet:
• 1 cup yogurt
• 11/2 tbsp milk
• 11/2 tbsp single cream (35% fat)
• 1/8 cup glucose
• 1/8 cup basic syrup (see previous step)
• 1 tsp sorbet stabilizer
• For the caramelized asparagus sauce:
• 3 oz asparagus stems (keep the tips on
• one side)
• 2 oz sugar
• 1/4 cup liquefied asparagus juice
• For the orange sauce:
• 1/2 cup orange juice
• 0.8 sheets gelatin (previously rehydrated in cold water)
• For the orange reduction:
• 1/2 cup orange juice
• 2 tbsp glucose
• For the muscatel gelatin:
• 1/2 cup Emilín muscatel
• 1 sheet gelatin (previously rehydrated in cold water)
• For the orange sugar:
• rind of 3 oranges
• 1 cup water
• 3 oz sugar
• To finish:
• 4 asparagus tips
• 8 orange segments

Details

Servings 4

Preparation

Step 1

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

For the yogurt sorbet:
1. Mix the syrup with the glucose and the stabilizer and heat to 185ºF. Then add the rest of the ingredients.
2. Leave to stand for 12 hours and process in the ice cream maker.

For the caramelized asparagus sauce:
1. Blanche the asparagus stems in a boiling water and then plunge into iced water.
2. Add the sugar dissolved in a little water and then heat to a caramel, even though it does not change color.
3. Deglaze with the asparagus juice (made by blanching and liquefying the asparagus) and leave to strain for 2 min.
4. Blend the mixture and sieve.
5. Reserve the asparagus sauce in a baster.

For the orange sauce:
1. Make the orange juice, heat a small amount to 120ºF to dissolve the gelatin and mix with the rest of the juice.
2. Leave to set in the fridge.

For the orange reduction:
1. Squeeze the orange juice, add the glucose and reduce until the mixture has the consistency of liquid caramel.

For the muscatel gelatin:
1. Heat 1½ tbsp of muscatel and then dissolve the gelatin in it and add the rest of the muscatel.
2. Leave to set in the fridge.

For the orange sugar:
1. Peel and finely chop the orange peel.
2. Blanche the peel in boiling water 3 times.
3. Leave the peel to crystallize in the water and the sugar for 2 hours.
4. Simmer until the peel is crystallized.
5. Drain the peel while still hot and spread over greaseproof paper.
6. Leave overnight until the sugar crystallizes.
7. Once the orange peel has crystallized, grind in the food processor and sieve.
8. You will have a fine powder (that has gone through and sieve and which you should keep to use later) and small piece of orange sugar that will have been left in the sieve.

Final Steps & Preparation:
1. Place the muscatel gelatin in the center of the plate and drizzle the orange sauce around it.
2. Arrange the orange segments and the reduction on top.
3. Place the finely cut asparagus tips on top of the muscatel gelatin.
4. Just before serving, place the yogurt quenelle on top of the asparagus. Use a knife to cut the quenelle in half and pour the asparagus sauce across it.
5. Finally, sprinkle with the orange sugar.