Gazpacho Sorbet with Apple Aspic

Gazpacho Sorbet with Apple Aspic
Gazpacho Sorbet with Apple Aspic

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • For apple aspic

  • • 1 cup clear (filtered) apple juice

  • • 1 teaspoon unflavored gelatin (from one 1/4-oz envelope)

  • For gazpacho sorbet

  • • 1 teaspoon unflavored gelatin (from one 1/4-oz envelope)

  • • 1 tablespoon hot water

  • • 1 garlic clove

  • • 1/2 teaspoon salt

  • • 1 lb ripe tomatoes, cored and quartered

  • • 1/2 large red bell pepper, coarsely chopped

  • • 1/4 cup coarsely chopped sweet onion such as Vidalia

  • • 1 (1 1/2-inch) piece Kirby cucumber, peeled and quartered

  • • 2 tablespoons Sherry vinegar (preferably "reserva")

  • • 1 tablespoon orujo (Spanish clear brandy), grappa, or aquavit

  • • 1 1/4 teaspoons sugar

  • • 2 tablespoons mild extra-virgin olive oil (preferably Andalusian hojiblanca)

  • For drizzling

  • • 3 tablespoons balsamic vinegar

  • • Garnish: fresh mint leaves

  • • Special equipment: an ice cream maker

Directions

Make aspic: Bring apple juice to a boil in a small saucepan. Remove from heat and stir in gelatin until dissolved. Pour into an 8-inch square baking dish and chill, uncovered, until firm, about 2 hours. Make gazpacho sorbet: Soften gelatin in hot water 1 minute. Mash garlic to a paste with salt using a mortar and pestle (or mince and mash with a large knife). Blend garlic paste, tomatoes, bell pepper, onion, cucumber, vinegar, orujo, and sugar in a food processor until as smooth as possible. Add oil and gelatin mixture with motor running, then force purée through a sieve into a bowl, pressing firmly on solids. Discard solids. Chill until cold, about 1 hour, then freeze in ice cream maker. Transfer sorbet to an airtight container and put in freezer to harden. Reduce balsamic vinegar: Boil vinegar in a small nonreactive saucepan until syrupy, 1 to 2 minutes, then cool completely. Assemble dish: Cut aspic into small cubes and divide among 4 plates. Drizzle aspic with balsamic vinegar, then top with a scoop (about 1/4 cup) of sorbet. Cooks' notes: •Aspic can be chilled up to 2 days. Cover once firm. •Sorbet can be made 3 days ahead. AFTER READING ALL THE REVIEWS-I decided to add one egg white to the ice cream machine at the end,I always do for all my sorbet recipes, it makes it very smooth also it doesn`t freeze solid. Alternatively to prevent the sorbet from freezing into a solid block, add 1/4 to 1/3 cup of vodka to the mix when it comes out of the ice cream maker and before putting in the freezer. The alcohol prevents the sorbet from freezing solid and adds a bit of a surprising kick to an already great appetizer.

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