Gazpacho Sorbet With Apple Aspic Recipe

Directions:

1. Make Aspic: Bring the apple juice to a boil in a small saucepan. Remove from heat and stir in gelatin until dissolved. Pour mixture into an 8-inch square baking dish and chill, uncovered, until firm, about 2 hours.
2. Make Gazpacho Sorbet: Soften gelatin in hot water for 1 minutes.
3. Mash garic to a paste with the salt, using a mortar and pestle ( or mince and mash with a large knife.) Blend garlic paste tomatoes, bell pepper, onion, cucumber, vinegar, grappa and sugar in a food processor until it is as smooth as possible. Add oil and gelatin mixture with motor running.
4. Force the puree through a sieve into a bowl, pressing firmly on the solids until all liquid has been forced out. Discard solids.
5. Chill mixture until cold, about 1 hour, then freeze in an icecream maker.
6. Transfer the sorbet to an airtight container and put in the freezer to harden.
7. Reduce balsamic vinegar: Boil vinegar in a small nonreative saucepan until syrupy, 1 to 2 minutes, then cool completely.
8. Assemble Dish: Cut aspic into small cubes and divide among 4 plates. Drizzle aspic with balsamic syrup, then top with a scoop ( about 1/4 cup) of the sorbet.
9. Garnish with mint.