Granny Smith Apple Sorbet with Sauternes Jelly
Chef Tetsuya Wakuda of Tetsuya’s – Sydney, Australia
Adapted by

Chef Tetsuya Wakuda's Marinated Prawns with Papaya and Cucumber on

Chef Tetsuya Wakuda's Granny Smith Apple Sorbet with Sauternes Jelly Recipe

Yield: 8 Servings


  • 8 Large Granny Smith apples, quartered and cored, skins on
  • 150 milliliters sugar syrup
  • 1 Tablespoon lemon juice
    Sauternes Jelly:
  • 3½ sheets gelatin
  • 750 milliliters Sauternes

For Sorbet:
Place the apple quarters in a food processor and blend until smooth. Strain the apple juice through a fine-meshed sieve. Measure to make sure you have around 600 milliliters of juice. Mix juice together with the sugar syrup and lemon juice. Taste for sweetness, adding syrup if necessary. Pour the liquid into an ice cream maker and follow the manufacturer’s instructions.

For Sauternes Jelly:
Soak the gelatin in some cold water to soften. In a large saucepan, slowly bring the Sauternes to a boil to burn off the alcohol. Set aside and let cool a little. Squeeze out the excess water from the gelatin and stir into the Sauternes until dissolved. Pour the mixture through a fine-meshed sieve. Cover and refrigerate until set, about 3 hours.

To Assemble and Serve:
Break up the jelly and place in the base of a small shot glass. Top with the sorbet and serve immediately.

Wine Pairing:
There are no wine suggestions because this is a palate cleanser.

   Published: May 2006