Here's a very very interesting one from Tetsuya:
Granny Smith Apple Sorbet with Sauternes Jelly
(serves 8 to 10)-this is a palate cleanser
The sorbet
8 large Granny Smith apples quartered and cored (skin on)
5 fl. oz sugar syrup, chilled (recipe follows)
1 tablespoon lemon juice
Sauternes Jelly
3 ½ envelopes gelatin
25 fl. oz. Sauternes
To make the sorbet place the apple quarters in a food processor and blend until smooth. Strain the apple and juice through a fine-meshed sieve. Measure-you should have 600 ml (1 pint).
Mix together the strained apple juice, sugar syrup and lemon juice. Taste and adjust the sweetness to your palate by adding a little extra syrup if necessary. Pour the liquid into an ice cream machine and churn according to manufacturer's instructions.
To make the Sauternes Jelly soak the gelatin in some cold water to soften. Slowly bring the Sauternes to the boil in a large saucepan to burn off the alcohol. Set aside to cool a little. Squeeze out the excess water from the gelatin and stir into the Sauternes until dissolved.
Pour the mixture through a fine-meshed sieve. Cover and refrigerate 3-4 hours or until set.
To serve break up the jelly and place in the base of a small shot glass. Top with sorbet and serve immediately.
Sugar Syrup
2 pints water
1 lb. superfine sugar
6 ½ oz glucose or corn syrup
Bring the water to a boil in a large saucepan.
Slowly whisk in the sugar and the glucose until completely dissolved. Bring the liquid back to a boil in a large saucepan. Boil for 30 seconds to 1 minute, then remove from heat and allow to cool completely. Pour into an airtight container and refrigerate until completely chilled.
[ June 15, 2001: Message edited by: Kimmie ]
