GAZPACHO SORBET WITH APPLE ASPIC

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Gazpacho Sorbet with Apple Aspic image

Categories     Fruit     Tomato     Appetizer     Freeze/Chill     Apple     Summer     Chill     Gourmet     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 first-course servings

Number Of Ingredients 20

For apple aspic
1 cup clear (filtered) apple juice
1 teaspoon unflavored gelatin (from one 1/4-oz envelope)
For gazpacho sorbet
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)
For drizzling
3 tablespoons balsamic vinegar
Garnish: fresh mint leaves
Special equipment: an ice cream maker

Steps:

  • 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.
  • Make gazpacho sorbet:
  • Soften gelatin in hot water 1 minute.
  • 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.
  • Chill until cold, about 1 hour, then freeze in ice cream maker. Transfer sorbet to an airtight container and put in freezer to harden.
  • Reduce balsamic vinegar:
  • Boil vinegar in a small nonreactive saucepan until syrupy, 1 to 2 minutes, then cool completely.
  • 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.

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