Dessert doesn’t always have to be super fattening. Sometimes the best solutions for a summertime sweet tooth is a homemade sorbet made with fresh tart fruit, like this delicious recipe for Green Apple Sorbet from our friends at Fig & Olive. With several locations across New York, Los Angeles and Washington DC, Fig & Olive is known for their excellent olive oils from the Riviera and coastal regions of the South of France, Italy and Spain.
While this recipe seems a bit complicated, the pay off looks more than worth it.
Green Apple Sorbet, Citrus Segments, Nocellara Olive Oil Syrup
Green Apple Sorbet Ingredients and Directions:
- 6 kilograms green apple purée (Boiron)
- 540 grams glucose
- 180 grams trimoline
- 1,300 grams sugar
- 3,870 grams water (cold)
In a heavy-duty pot, bring the water, sugar, glucose and trimoline to a boil for one minute. Pour the hot liquid over the green apple purée and blend immediately. Chill in ice bath until cold. Do not strain, but blend thoroughly. Pour the cold mixture into Pacojet canisters and freeze for at least 15 hours until rock-hard. Spin and freeze.
Nocellara Olive Oil Syrup Ingredients and Directions:
- 4 quarts Nocellara olive oil
- 1 quart agave nectar
- 1 teaspoon Xanthan gum
- 2 cups sugar
- 2 quarts lemon juice
Begin by pouring all of the olive oil into a large plastic container. In a separate container, combine the lemon juice with the agave nectar and blend until completely combined. Mix together the sugar and Xanthan (to dissolve the Xanthan into the sugar). Pour the Xanthan sugar into the lemon juice/agave and blend for two minutes until completely emulsified. Pour this lemon mixture into the olive oil, slowly, over the course of about one minute, while blending with an immersion blender. Chill immediately.
Collect and segment whatever citrus fruits are the most flavorful at the time (oranges, tangerines, tangelos, grapefruit), as well as any other fruits you may love. Chill until ready.
In a rocks glass, pour one tablespoon of the Nocellara olive oil syrup into the bottom of the glass. Scoop two scoops of (of a tennis ball size) of Green Apple Sorbet. Place 5-7 segments of both grapefruits and oranges, depending on size. Garnish with finely chiffonade fresh mint leaves (one large or two small leaves total per dessert). Fill a small carafe (1/3 full) with the raw Nocellara olive oil. Half of this amount to be poured over the top at the table.
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