Sorbete de Gazpacho Sobre
Gelée de Manzana
Many of Spain's celebrated chefs have tinkered with traditional gazpachos, transforming them into dishes worthy of the most creative kitchens. A favorite variation is gazpachos (both red and white) made into sorbets and included as part of a tasting menu.
This luscious coral-colored sorbet, adapted from a recipe by chef Sergio López Domínguez, of Tragabuches restaurant, in Ronda, looks stunning served over a bed of diced apple aspic and drizzled with caramelized balsamic vinegar. López likes to sprinkle the sorbet with a garnish of finely chopped mojama, a salt-cured tuna. The blend of flavors in the dish works sensationally well, with or without the extra garnish.
·Aspic can be chilled up to 2 days. Cover once firm.
·Sorbet can be made 3 days ahead.
Recipe information
Total Time
3 hours
Yield
Makes 4 first-course servings
Ingredients
For apple aspic
For gazpacho sorbet
For drizzling
Preparation
Make aspic:
Step 1
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:
Step 2
Soften gelatin in hot water 1 minute.
Step 3
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.
Step 4
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:
Step 5
Boil vinegar in a small nonreactive saucepan until syrupy, 1 to 2 minutes, then cool completely.
Assemble dish:
Step 6
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.
