Citrus soup with Campari sorbet
Serves 6
Campari sorbet
Citrus soup
500ml orange juice
400ml sorbet syrup (see page 302)
80ml Campari
Sesame tuilles
40g cocoa butter
15g orange juice
80g sugar
15g cornflour
40g black sesame seeds
250g grapefruit juice
180g orange juice
200g diced pineapple
50g sugar
6g pectin
finely chopped mint to serve
finely chopped basil to serve
• For the sorbet
Mix all ingredients together. Freeze and put through a Paco Jet or place in
an ice-cream machine and follow the manufacturer's instructions.
• For the tuilles
Melt cocoa butter and orange juice in a saucepan. Add sugar and stir to
dissolve. Stir in cornflour and sesame seeds. Take off heat and rest tuille
mixture for an hour.
Preheat oven to 175°C.
On a sheet of baking paper or a Silpat mat, roll or smear out a layer of the
tuille mixture. It should be the consistency of soft butter or a sticky paste.
Bake in oven for about 7 minutes or until golden.
Remove from paper or Silpat mat and place on a cold surface. Cut into 5
x 0.5cm strips immediately. It's important to work fast during this stage
otherwise the mix will set too hard and crumble when it's cut.
• For the soup
Place juices and pineapple in a saucepan. Mix sugar and pectin together in
a separate container and add to the saucepan. Bring to the boil. Take off
heat and strain, discarding pineapple.
Pour citrus soup into glasses and top with sorbet. Place a tuille strip on top
of each glass and garnish with basil and mint leaves.
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