Blood oranges macerated in Sauternes with Sauternes jelly and Vietnamese mint sorbet

Blood oranges macerated in Sauternes with Sauternes jelly and Vietnamese mint sorbet

By
From
Becasse
Serves
6
Photographer
Steve Brown

Macerated blood oranges

Ingredients

Quantity Ingredient
6 blood oranges
200ml sauternes

Method

  1. To macerate the oranges:

    Peel them and use a very sharp knife to remove the pith. Cut out the segments and put them in a bowl. Squeeze the juice from the remaining pieces of orange into the bowl. Add the Sauternes and mix well. Cover tightly with cling film and refrigerate for at least 3 hours.

Sauternes jelly

Ingredients

Quantity Ingredient
200g sauternes
100ml stock syrup
60ml water
lemon juice
3 x 5g gelatine leaves, softened in cold water

Method

  1. To make the jelly:

    Mix the Sauternes, syrup and water together and add a squeeze of lemon juice. Squeeze the excess water from the gelatine and put it in a small saucepan with a few spoonfuls of the wine mixture. Heat gently until the gelatine has dissolved then tip it into the rest of the wine mixture and stir well. Strain through a chinois or fine sieve into a shallow straight-sided container. Cover and refrigerate for 3 hours or until set.

Vietnamese mint sorbet

Ingredients

Quantity Ingredient
1 cup spearmint leaves
2 cups vietnamese mint
250ml Stock syrup
200ml water

Method

  1. To make the sorbet:

    Blanch the mint leaves in rapidly boiling water for 40 seconds. Refresh in iced water then drain well and squeeze out any excess water. Put the leaves into a blender with the syrup and water and blitz for 3 minutes until you have a very smooth, bright green purée. Strain through a chinois or fine sieve then transfer to an ice cream machine and churn according to the manufacturer’s instructions.

To serve

Ingredients

Method

  1. To serve:

    Divide the macerated oranges between 6 chilled serving bowls and spoon over a generous amount of Sauternes. Dip the jelly container briefly in hot water to loosen. Cut into 1 cm cubes and scatter among the orange segments. Use a dessertspoon to form small quenelles of sorbet and place one in the centre of each bowl. Serve immediately.
Tags:
restaurant
Becasse
Justin
North
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again