Gazpacho Sorbet with Apple Jelly

Soups | Spanish cuisine

⏳ Time

25 minutes

🥕 Ingredients

🍽️ Servings

Description

Gazpacho sorbet with apple jelly

Ingredients

Apple juice with pulp - 8 fl oz
Gelatin - 2 spoons
Garlic - 1 clove
Salt - ½ spoons
Tomatoes - 17.6 oz
Orange Bell Peppers - ½ pieces
Spanish onions - 1 head
Champagne Vinegar - 2 spoons
Grappa - 1 tablespoon
Cucumbers - 1 piece
Sugar - ¼ spoons
Olive Oil - 2 spoons
White Balsamic Cream - 1½ spoons
Fresh Mint - to taste

Step by Step guide

Step 1

In a saucepan, bring clarified apple juice to a boil. Remove from heat and stir in a teaspoon of gelatin until fully dissolved. Pour the mixture into a 20 cm diameter mold and place it in the refrigerator for two hours.

Step 2

Crush the garlic with salt in a mortar and pestle. Cut the tomatoes in half and remove the tough cores. Clean the peppers from seeds and ribs, then chop them coarsely. Do the same with the onion and the peeled cucumber. Place all these vegetables in a blender, add vinegar and grappa, and blend until completely smooth. During the blending process, pour in the olive oil and the gelatin soaked in water. Strain the puree through a fine sieve, pressing down on the solid pieces. Discard any solids that do not pass through.

Step 3

Chill the gazpacho. After about an hour, pour it into an ice cream maker and turn it into a sorbet. Then place it in a vacuum-sealed container and put it in the refrigerator to firm up.