Gazpacho Sorbet with Apple Aspic

1. 1

   Bring apple juice to a boil in a small saucepan.

2. 2

   Remove from heat and stir in gelatin until dissolved.

3. 3

   Pour into an 8-inch square baking dish and chill, uncovered, until firm, about 2 hours.

4. 4

   Soften gelatin in hot water 1 minute.

5. 5

   Mash garlic to a paste with salt using a mortar and pestle (or mince and mash with a large knife).

6. 6

   Blend garlic paste, tomatoes, bell pepper, onion, cucumber, vinegar, orujo, and sugar in a food processor until as smooth as possible.

7. 7

   Add oil and gelatin mixture with motor running, then force puree through a sieve into a bowl, pressing firmly on solids.

8. 8

   Discard solids.

9. 9

   Chill until cold, about 1 hour, then freeze in ice cream maker.

10. 10

    Transfer sorbet to an airtight container and put in freezer to harden.

11. 11

    Boil vinegar in a small nonreactive saucepan until syrupy, 1 to 2 minutes, then cool completely.

12. 12

    Cut aspic into small cubes and divide among 4 plates.

13. 13

    Drizzle aspic with balsamic vinegar, then top with a scoop (about 1/4 cup) of sorbet.

No additional tips available.