Gazpacho sorbet with apple jelly
4 servings
25 minutes
Apple jelly gazpacho sorbet is a culinary masterpiece from sunny Spain. In this recipe, gazpacho transforms into a delicate sorbet with a velvety texture and vibrant tomato-vegetable flavor, complemented by the freshness of apple jelly. Balsamic sauce adds a subtle tang, while mint provides a refreshing aroma. This exquisite combination makes it an ideal finishing touch for a summer dinner or an original dessert for gourmets who enjoy unexpected flavor pairings.
1
Bring clarified apple juice to a boil in a saucepan. Remove from heat and stir in a teaspoon of gelatin until fully dissolved. Pour the mixture into a 20 cm diameter mold and refrigerate for two hours.
- Apple juice: 240 ml
- Gelatin: 2 teaspoons
2
Crush garlic with salt in a mortar. Cut tomatoes in half and remove the hard cores. Clean the pepper from seeds and veins, and chop it coarsely. Chop the onion and peeled cucumber in the same way. Place all these vegetables in a blender, add vinegar and grappa, and blend until maximum homogeneity. During the process, pour in olive oil and soaked gelatin. Strain the puree through a fine sieve, mashing the hard pieces. Discard anything that doesn't mash.
- Garlic: 1 clove
- Salt: 0.5 teaspoon
- Tomatoes: 500 g
- Red sweet pepper: 0.5 piece
- Sweet onion: 1 head
- Sherry vinegar: 2 tablespoons
- Grappa: 1 tablespoon
- Cucumbers: 1 piece
- Olive oil: 2 tablespoons
- Gelatin: 2 teaspoons
3
Chill the gazpacho. After about an hour, pour it into an ice cream maker and turn it into sorbet. Then place it in a vacuum container and put it in the fridge to harden.
4
Cut the jelly into cubes and distribute them among four dishes. Drizzle with balsamic sauce and top with a scoop of sorbet.
- Balsamic glaze: 1.5 tablespoon
