This Easter, for our usually small easter lunch, my mom excluded me from making savoury food. So off I went to design a dessert. With blood oranges slowly dissipating from markets, I wanted to take advantage of their deliciousness and colour. A sorbet was what I decided on.
I zested and removed the pith on a couple of the blood oranges, halved them and squeezed out the vibrant acidic juice.
Roughly following the instructions from an Alinea recipe for orange sorbet, the 250g of orange juice (not much considering it took 6 frickin' blood oranges!) joined 25g of water, 75g of sugar and a splash of lemon juice to substitute for the required citric acid. I added to this recipe the zest and ginger to infuse into the sorbet. Finally agar-agar was added to thicken and stabilize the mixture, helping to make it less granular.
|The sorbet churning in my ice cream maker.|
|The finished and cooled sorbet base.|
|The finished pressed sesame oil powder|
The sorbet was light and acidic. There was not much of it when I churned it, so I added some water which kinda diluted the flavors...The sesame oil powder was sweet and added a subtle nuttiness to the refreshing sorbet. The ginger orb was beautiful. It burst like a water-balloon releasing the piquant ginger flavoured tea. It was cleansing, but not totally successful in total as a dish. The ginger orbs would be awesome in an amuse-bouche or a small dessert meant to be eaten in one bite. The diner would have the orb explode in their mouth releasing a gush of liquid...
Next thing I'm making: PORK BELLY!