Gazpacho Sorbet With Apple Aspic

Total Time: 3 hrs Preparation Time: 3 hrs

Ingredients

• Servings: 4
• 1 cup apple juice (clear and unfiltered)
• 1 teaspoon unflavoured gelatin
• 1 teaspoon unflavoured gelatin
• 1 tablespoon hot water
• 1 garlic clove
• 1/2 teaspoon salt
• 1 lb ripe tomato, cored and quartered
• 1/2 large red bell pepper, coarsely chopped
• 1/2 cup vidalia onion, coarsely chopped
• 1 piece english cucumber (1 1/2 inch)
• 2 tablespoons sherry wine vinegar (preferably "reserva")
• 1 tablespoon grappa
• 1 1/4 teaspoons sugar
• 2 tablespoons extra virgin olive oil
• 3 tablespoons balsamic vinegar (top quality)
• mint leaf

Recipe

• 1 make aspic: bring the apple juice to a boil in a small saucepan. remove from heat and stir in gelatin until dissolved. pour mixture into an 8-inch square baking dish and chill, uncovered, until firm, about 2 hours.
• 2 make gazpacho sorbet: soften gelatin in hot water for 1 minutes.
• 3 mash garic to a paste with the salt, using a mortar and pestle ( or mince and mash with a large knife.) blend garlic paste tomatoes, bell pepper, onion, cucumber, vinegar, grappa and sugar in a food processor until it is as smooth as possible. add oil and gelatin mixture with motor running.
• 4 force the puree through a sieve into a bowl, pressing firmly on the solids until all liquid has been forced out. discard solids.
• 5 chill mixture until cold, about 1 hour, then freeze in an icecream maker.
• 6 transfer the sorbet to an airtight container and put in the freezer to harden.
• 7 reduce balsamic vinegar: boil vinegar in a small nonreative saucepan until syrupy, 1 to 2 minutes, then cool completely.
• 8 assemble dish: cut aspic into small cubes and divide among 4 plates. drizzle aspic with balsamic syrup, then top with a scoop ( about 1/4 cup) of the sorbet.
• 9 garnish with mint.