Gazpacho Sorbet with Apple Aspic |
|
 |
Prep Time: 25 Minutes Cook Time: 155 Minutes |
Ready In: 180 Minutes Servings: 4 |
|
Sorbete de Gazpacho SobreGelée de Manzana Many of Spain's celebrated chefs have tinkered with traditional gazpachos, transforming them into dishes worthy of the most creative kitchens. A favorite variation is gazpachos (both red and white) made into sorbets and included as part of a tasting menu. This luscious coral-colored sorbet, adapted from a recipe by chef Sergio López Domínguez, of Tragabuches restaurant, in Ronda, looks stunning served over a bed of diced apple aspic and drizzled with caramelized balsamic vinegar. López likes to sprinkle the sorbet with a garnish of finely chopped mojama, a salt-cured tuna. The blend of flavors in the dish works sensationally well, with or without the extra garnish. Ingredients:
1 cup clear (filtered) apple juice |
1 teaspoon unflavored gelatin (from one 1/4-oz envelope) |
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) |
3 tablespoons balsamic vinegar |
garnish: fresh mint leaves |
Directions:
1. 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.
2. Make gazpacho sorbet: Soften gelatin in hot water 1 minute.
3. 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.
4. Chill until cold, about 1 hour, then freeze in ice cream maker. Transfer sorbet to an airtight container and put in freezer to harden.
5. Reduce balsamic vinegar: Boil vinegar in a small nonreactive saucepan until syrupy, 1 to 2 minutes, then cool completely.
6. 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.
7. Cooks' notes: ·Aspic can be chilled up to 2 days. Cover once firm. ·Sorbet can be made 3 days ahead.
|
|