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koji terano
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September 2003 WASHINGTON, D.C.
Yogurt Sorbet with Orange Aspic
Chef Koji Terano of Sushi-Ko — Washington, D.C.
Adapted by StarChefs

Yield: 4-5 servings


    For Yogurt Sorbet
  • 1 pound low fat plain yogurt
  • 1 cup whole milk
  • 7 ounces sugar
  • Fresh mint leaves for garnish

  • For Orange Aspic
  • 1 cup water
  • ½ cup lemon juice
  • 1 ½ pieces gelatin sheets
  • 2 oranges, peeled, seeded, skinned and cut into cubes


Prepare the Yogurt Sorbet:
Line a fine strainer with paper towels or cheesecloth. Place lined strainer over a bowl. Pour yogurt into the strainer. Refrigerate and allow liquid to drain from the yogurt into the bowl. Yogurt should be allowed to drain overnight.

In a small saucepan, heat the milk and sugar just until the sugar has completely dissolved. Remove the mixture from the heat and chill pot in an ice bath (ice and cold water). When the mixture is cool, fold in the drained yogurt. Freeze (churn) mixture in an ice cream machine, according to the manufacturer’s directions.

If you do not have an ice cream machine, pour the mixture into a large metal bowl. Place the bowl in the freezer. Whip the mixture once every hour to incorporate air and fluff the mixture. Repeat for the next 4 to 5 hours or until the mixture has frozen and achieved a sorbet-like consistency.

Prepare the Orange Aspic:
In a small saucepan, heat the water and sugar just until the sugar has completely dissolved. Add the cut orange pieces and lemon juice. Simmer mixture for 3 minutes.

Turn off the heat and add the gelatin sheets. Stir mixture slowly until the gelatin has completed dissolved. Chill the pot in an ice bath. Pour mixture into a shallow covered container. The container should be no more than 2 inches thick. Refrigerate until firm, about 4 hours.

To serve:
Use a martini glass or some other shaped bowl. Into the bottom of the glass, spoon 1 Tablespoon of the aspic, which does not contain orange segments. Top aspic with 1 ½ scoops of yogurt sorbet. Finish with 2 Tablespoons of orange aspic. Garnish with a mint leaf.

Wine Pairing:

Limonecello Di Capri

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