A refreshing and not overly sweet treat perfect for warm summer afternoons or as a light dessert. The almond sorbet is my variation on the traditional Sicilian almond granita typically eaten for breakfast.
50g glucose syrup
6g ice cream stabiliser (or 2,5g locust bean gum)
150g blanched almonds or almond flour
Pinch of salt, to taste
Mix ice cream stabiliser with 15g of the sugar, set aside. Add water, remaining sugar, glucose and dextrose to a pot and warm up to 35-36C. Add stabiliser mix, whisking to dissolve, and warm up to 85C. Remove from heat and cool to 60C. Transfer to a blender with the blanched almonds and blend until a very smooth mixture. Pass through a fine meshed sieve, season to taste with salt and pour into a bowl. Cover with clingfilm and age overnight in the fridge.
Use an immersion blender to emulsify the sorbet base before churning in an ice cream maker.
Freeze for at least an hour in the freezer after churning, before plating the sorbet.
Strawberries with vanilla olive oil
250ml fruity olive oil
1 empty vanilla bean
Pinch of salt
Fresh herbs (lemon verbena, orange tagetes, basil, lemon balm, lemon thyme…)
Infuse the vanilla bean in the olive oil for at least a few days, up to 2 weeks. Rinse and hull the strawberries. Cut them in quarters, drizzle them with vanilla olive oil and a tiny pinch of salt. Arrange the strawberries in four bowls, drizzle with a little raspberry vinegar and garnish with fresh herbs. Serve with a quenelle of almond sorbet.