Heston Blumenthal’s Blackcurrant Sorbet

Probably sorbet is one of the most desired deserts in such hot days. What is really sorbet and where does it come from?

Sorbet (pronounced /ˈsɔrbeɪ/) is a frozen dessert made from sweetened water flavored with fruit (typically juiceor puree), wine, and/or liqueur. The origin of sorbet is variously explained as either a Roman invention, or a Middle Eastern drink charbet, made of sweetened fruit juice and water. The term sherbet or charbet is derived from Turkish: şerbat/şerbet, “sorbet”, from the Persian sharbat, which in turn comes from the Arabic شرباتsharbāt meaning “drink(s)” or “juice.” Sorbet is sometimes served between courses as a way to cleanse the palate before the main course. Sorbets/sherbets may also contain alcohol, which lowers the freezing temperature, resulting in a softer texture.

Folklore holds that Nero, the Roman Emperor, invented sorbet during the first century A.D. when he had runners along the Appian way pass buckets of snow hand over hand from the mountains to his banquet hall where it was then mixed with honey and wine.

One account says that Marco Polo brought a recipe for a sorbet-like dessert on his way back to Italy from China in the late 13th century, as written in an account of his journey, The Travels of Marco Polo. Frozen desserts are believed to have been brought to France in 1533 by Catherine de Medici when she left Italy to marry the Duke of Orleans, who later became Henry II of France. By the end of the 17th century, sorbet was served in the streets of Paris, and spread to England and the rest of Europe.

Bellow is a great recipe from Heston Blumenthal but first have a look at the video where he explains all the details. Enjoy!

Heston Blumenthal’s recipe for the Blackcurrant Sorbet:

Yield: 6 Dessert Portions

For the Sorbet Base
450g Water
180g Fructose
45g Lemon Juice
750g Black Currant Puree
70g Vodka

In a saucepan bring the water and the sugar to a boil. Allow the mixture to cool completely and add the lemon juice. In a blender blend the black currant puree and the vodka with the fructose syrup for 5 minutes. Pour the mixture through a fine mesh sieve. Chill in the fridge until ready to use.

For the Mango
3 Ripe Mangos
1 lime
½ teaspoon fructose

Peel and slice the mangos in half lengthwise discarding the stone. Slice into thin strips, sprinkle with the fructose and the juice of half a lime. Cover the tray with cling film and place in the fridge for 30 to an hour before serving (do not slice too far in advance).

For the Dish
Reserved Sorbet Base
1Kg Dry Ice Pellets
Reserved Mango
10g Green Peppercorns In Brine

In a mixer with the whisk attachment add the sorbet base. Wrap the pellets of dry ice securely in a tea towel and bash into small pieces using a rolling pin (note: it is important to bash the pieces down into a powder to prevent any lumps of dry ice ending up in the finished sorbet). Turn the mixer on to medium speed and add the dry ice in stages until it freezes into a smooth sorbet (this will take approximately 1 minute and may not use all of the dry ice). Divide the sliced mango amongst the serving bowls and garnish with the green peppercorns. Scoop the sorbet on top of the mango and serve.

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