BLOOD ORANGE SORBET
800ml blood orange juice
30ml lemon juice
50g glucose syrup
6g ice cream stabiliser, preferably Cremodan Coldline 500
Pinch of salt, to taste
Citric acid, to taste
Add blood orange juice, lemon juice, glucose syrup and 100g of sugar to a large saucepan and warm up to 36C. Mix remaining 25g of sugar with the sorbet stabiliser and stir into the warm blood orange mixture to dissolve.
Warm up to 76-80C while stirring often, remove from heat and season to taste with salt and citric acid.
Blend the sorbet mixture with a hand blender and rest in the refrigerator overnight.
Blend the sorbet mixture again before churning in an ice cream maker.
Freeze for at least an hour in the freezer before serving with the rose & cardamom sablé crumb.
ROSE & CARDAMOM SABLÉ CRUMB
100g almond flour
100g all purpose flour
1/2 tsp. ground cardamom
100g cold butter, cubed
1/2 tsp. rosewater
Preheat the oven to 175C/350F.
Combine sugar, almond flour, salt and cardamom in the bowl of a stand mixer fitted with a paddle attachment. Add cubed butter and mix until the a crumbly dough. Spread onto a baking sheet lined with parchment and bake until golden brown, about 5-7 minutes. Leave to cool and store in an airtight container.