Gazpacho Sorbet with Apple Aspic

Gazpacho Sorbet with Apple Aspic
Photo by Rita Maas

Ingredients

  • 1 garlic clove
  • 1 teaspoon unflavored gelatin
  • 1 1 1/2-inch piece Kirby cucumber
  • ½ teaspoon salt
  • 2 tablespoons Sherry vinegar (preferably "reserva")
  • 1 ice cream maker
  • 2 tablespoons mild extra-virgin olive oil (preferably Andalusian hojiblanca)
  • + 10 more ingredients
    • fresh mint leaves
    • 1 teaspoon unflavored gelatin
    • ¼ cup sweet onion such as Vidalia
    • 1 tablespoon water
    • 1 cup clear (filtered) apple juice
    • 3 tablespoons balsamic vinegar
    • 1 tablespoon orujo (Spanish clear brandy), grappa , or aquavit
    • ½ large red bell pepper
    • 1 pound ripe tomatoes
    • 1 ¼ teaspoons sugar

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. Soften gelatin in hot water 1 minute. Mash garlic to a paste with salt using a mortar and pestle (or mince...

View full recipe at Epicurious

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