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Рецепт Granny Smith Apple Sorbet With Sauternes Jelly
by Global Cookbook

Granny Smith Apple Sorbet With Sauternes Jelly
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Ингредиенты

  • 8 lrg granny smith apples quartered and cored (skins on)
  • 150 x m) sugar syrup see above
  • 1 Tbsp. lemon juice
  • 3 1/2 sht gelatine
  • 750 ml sauternes

Инструкции

  1. To make the sorbet place the apple quarters in a food processor and blend till smooth.
  2. Strain the apple juice through a finemeshed sieve.
  3. Measure you should have 600ml .
  4. Mix together the strained apple juice sugar syrup and lemon juice.
  5. Taste and adjust the sweetness to your palate by adding a little extra syrup if necessary.
  6. Pour the liquid into an icecream machine and chum according to the manufacturer's instructions.
  7. Alternatively place the sorbet mix in the freezer in a shallow freezerproof dish till it begins to freeze around the edges; beat with a whisk then return to the freezer to continue setting. It will not be quite as smooth as the machinemade version.
  8. To make the Sauternes jelly soak the gelatine in some cool water to soften.
  9. Slowly bring the Sauternes to the boil in a large saucepan to burn off the alcohol. Set aside to cold.
  10. Squeeze out the excess water from the gelatine and stir into the Sauternes till dissolved.
  11. Pour the mix through a finemeshed sieve.
  12. Cover and chill for 34 hrs or possibly till set.
  13. To serve break up the jelly and place inthe base of a small shot glass.
  14. Top with the sorbet and serve immediately.
  15. Makes 4 starter sized portions