Lemon Sorbet with Frozen Oil / Dessert Version

By corlear

Ingredients

• For the basic syrup:
• 2 oz sugar
• 1/4 cup water
• For the lemon sorbet:
• 11/2 cup lemon juice
• 6 tbsp water
• 6 tbsp basic syrup (see previous step)
• 11/2 tbsp glucose
• 1 tsp sorbet stabilizer
• the grated rind of 2 lemons
• For the frozen vanilla olive oil:
• 11/4 cup virgin olive oil
• 1 vanilla pod
• 1 Paco Jet container
• For the blonde caramel slices:
• 1/2 cup sugar
• 1/8 cup glucose
• To finish:
• Maldon salt
• virgin olive oil
• 16 small fresh basil leaves

Details

Servings 4

Preparation

Step 1

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

For the lemon sorbet:
1. Heat the water with the stabilizer, syrup and glucose to 185ºF.
2. Leave to stand for 8 hours in the fridge.
3. Add the freshly squeezed lemon juice, the grated rind and process in the ice cream maker.

For the frozen vanilla olive oil:
1. Scrape the seeds out of the vanilla pod and mix with the olive oil.
2. Freeze in a Paco Jet container at -70ºF overnight.
3. When you are ready to assembly the dessert, process the desired portion in the Paco Jet.

For the blonde caramel slices:
1. Heat the sugar and glucose in a pan until they are golden brown.
2. Remove from the heat and leave to cool.
3. Place a blonde caramel slice between 2 Silpat liners in the oven at 345ºF for 4 minutes.
4. Remove and use a rolling pin to roll them out into a thin caramel slice.
5. Keep in a Tupperware dish with silica gel until you are ready to use them.

Final Steps & Preparation:
1. The plate has to be put in the freezer beforehand, which will allow you to make a long shape out of the lemon sorbet.
2. Place a few crystals of Maldon salt, a ring of olive oil and four basil leaves on the frozen oil.
3. Stick the blonde caramel into the frozen oil.