Ginger sorbet with citrus infusion
Make ginger sorbet with Special Ingredients Silk Gel, served with an aromatic citrus infusion.
Ginger sorbet with citrus infusion
Special Ingredients
Molecular Gastronomy Desserts
Molecular Gastronomy
Make ginger sorbet with Special Ingredients Silk Gel, served with an aromatic citrus infusion.
Ingredients
Ginger Sorbet
- 80g Ginger Juice
- 300g Water
- 250g Caster Sugar
- Juice and zest of 2 Lemons
- 40g Cointreau
- 4g Special Ingredients Silk Gel
Citrus Mist Infusion
- 500ml Water
- Juice and zest of 3 Lemons
- 1 bunch of fresh chopped coriander
- 20 Crushed Cardamom Pods
- 2 Sticks of Lemongrass
- 10 Dried Kaffir Lime Leaves
- 1 piece of chopped ginger
Directions
Ginger Sorbet
Extract 80 g of fresh ginger juice using a juicer, or by grating the ginger and squeezing it in a cloth.
Combine all the sorbet ingredients in a saucepan.
Heat to a gentle simmer.
Leave to cool to room temperature.
Churn the sorbet in an ice cream maker. The original recipe also suggests dry ice: this technique requires suitable procedures and equipment, and the dry ice must fully sublimate before consumption.
Citrus Mist Infusion
Heat all the infusion ingredients in a saucepan and simmer for 5 minutes.
Turn off the heat, cover and leave to infuse.
Store the citrus infusion in the refrigerator.