Ginger Flower Sorbet with Fresh Strawberries and Lime Leaf Compote ala Chef Chris Salans

This is something from the culinary festival the other day…  I tried to imitate one of chef Chris Salans’ Recipe, the Ginger flower (or locally known as Kecombrang) sorbet. I remembered the first time i tasted this dessert with a friend, we were like looking at each other and exchanged the wow look. This sorbet is really refreshing.  We were two broken hearts and went home so happy! LOL. Here’s the recipe.

Recipe in English

What you need

Sorbet

350 ml water

125 gr sugar

100 ml glucose (sugar paste)

150 ml unsweetened yoghurt

3 tbsp lemon juice

1 ½ sheets gelatin (but bear in mind that sheet gelatin is not halal, use halal powder gelatin. I use about ½ to 1 tbsp powder gelatin.)

1 fresh torch ginger flower, sliced thinly

Strawberry and Lime Leaf Compote

250 gr fresh strawberries, hulled and sliced into segments

2 fresh lime leaves, sliced very thinly

4 tbsp lemon juice

4 tbsp sugar

How to

  1. Season strawberry and lime leaf compote in a bowl with the sugar, lemon juice and sliced lime leaf. Cover in cling wrap and allow to marinate in the refrigerator from 1 hour up to a day
  2. In a pot bring the water, liquid glucose and sugar to rapid boil. Then add in the sliced ginger flower and simmer for 1 minute. Remove the heat, cover and allow mixture to infuse for 10 minutes. Strain. Then add the pre-soaked gelatin (if you use sheet gelatin) or gelatin powder, stir well and allow to cool in a room temperature and the mixture thickens to a soft set. Whisk in the yogurt and the lemon juice (to taste depending the level of acidity you want). Mix until smooth. Churn the sorbet in an ice cream machine. When frozen, store the sorbet in plastic container and freeze for a minimum of 1 hour.
  3. To serve, divide the marinated strawberries and their liquid between 10 pre-chilled bowls. Place 1 scoop of sorbet on top, garnish with a fresh lime leaf and serve immediately.

Note:

1. I don’t have an ice cream machine at home so to process the sorbet I did this:

In a big bowl put iced water. Put sorbet in a smaller bowl and place it above the iced water. Whisk until sorbet cold and put it in the freezer. After frozen I whisk it again the second time (without iced water bowl this time) then put it again in the freezer. Double whisking will make the texture smoother (might not be as smooth as when you use ice cream machine, but still …), while single whisking will make the texture a bit rough (because the crystallized water).

2. Ginger flower might be difficult to find outside South East Asia countries, so maybe chamomile flower or mint leaves could be the substitute although I haven’t really try it yet (will let you know once i tried).

Resep dalam bahasa Indonesia

Sorbet

350 ml air

125 gr gula

100 ml glukosa

150 ml yoghurt tawar

3 sdm jus lemon

1 ½ lembar gelatin (perlu diingat bahwa gelatin lembaran adalah tidak halal. Alternatifnya gunakan gelatin bubuk yang halal. Untuk resep ini saya menggunakan ½ sdm-1sdm gelatin bubuk)

1 kecombrang, potong tipis

Strawberry and lime leaf compote

250 gr strawberi segar

2 lembar daun jeruk, potong tipis

4 sdm jus lemon

4 sdm gula

Cara:

  1. Compote: siram strawberi dengan gula, jus lemon dan daun jeruk. Tutup dengan plastik pembungkus (plastic wrap) dan biarkan didalam lemari pendingin selama satu jam hingga satu hari agar meresap.
  2. Di panci tuangkan air, glukosa dan gula lalu didihkan.  Tambahkan kecombrang dan didihkan di atas api kecil selama 1 menit. Angkat, tutup panci dan biarkan selama sepuluh menit agar aroma kecombrang terserap. Kemudian saring.
  3. Tambahkan gelatin bubuk, lalu kocok hingga tercampur rata lalu diamkan di suhu ruangan dan adonan agak mengental. Campurkan yoghurt dan jus lemon (tingkat keasaman tergantung selera). Aduk rata. Masukan sorbet ke dalam mesin pembuat es krim . saat beku, simpan sorbet di wadah plastik dan bekukan selama minimal satu jam.
  4. Untuk penyajian, bagi rata stroberi beserta air lemon sebagai rendamannya ke sekitar sepuluh mangkuk saji. Ambil satu scoop sorbet dan simpan di atas compote. Hias dengan daun jeruk.

Note:

Tidak semua orang punya ice cream machine, termasuk saya. Jadi saya mensiasati dengan mengocok adonan sorbet menggunakan hand blender di mangkuk yang direndam air yang diisi es batu. Setelah dikocok masukan sorbet ke dalam freezer. Setelah sedikit beku, keluarkan dan kocok lagi, lalu masukan kembali ke dalam freezer. Pengocokan lebih dari satu kali akan membuat tekstur sorbet halus seperti dari ice cream machine. Pengocokan hanya sekali juga tidak masalah, tapi tekstur sorbet akan lebih kasar

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