Apricot And Almond Gazpacho Recipe
Cherry sorbet, fresh basil and Sauterne espuma
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Ingredients
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Gazpacho Base
Sauterne Espuma
Cherry Sorbet
Garnish
Method
Prepare the Gazpacho
Make the Sauterne Espuma
Prepare the Gelatin
Soak the gelatin sheets in cold water for 5 minutes until soft. Then, gently heat the Sauterne wine and dissolve the gelatin sheets in it.
Mix with Cream
In a mixing bowl, whip the heavy cream and sugar until soft peaks form. Carefully fold the Sauterne mixture into the whipped cream. Put it in a siphon and charge with a gas cartridge. Refrigerate until ready to serve.
Prepare the Cherry Sorbet
Blend the Sorbet Mixture
In a blender, combine the fresh cherries, sugar, and lemon juice. Blend until smooth.
Freeze
Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a sorbet consistency. Transfer to a container and freeze until firm.
Assemble the Dish
Serve the Gazpacho
Ladle the chilled apricot and almond gazpacho into bowls. Top with a scoop of cherry sorbet.
Add the Espuma
Finish with a dollop of Sauterne espuma on top of the sorbet and garnish with fresh basil leaves.
