Concord Grape Sorbet

Cognac Granita, Spiced Apple Compote, Apple Cider Shards, Mint Purée, Vanilla Bean Powder, Purple Oxalis

Pastry Chef Mac Daniel Dimla of Providence | Los Angeles

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Adapted by StarChefs | february 2024

INGREDIENTS

Apple Cider Shards:
100 grams isomalt
80 grams powdered sugar
20 grams cornstarch
300 grams apple cider
20 grams liquid glucose

Vanilla Bean Powder:
2 vanilla beans, halved

Concord Grape Sorbet:
135 grams granulated sugar
35 grams dextrose
55 grams corn maltodextrin
2½ grams sorbet stabilizer
680 grams concord grape juice
30 grams lemon juice

Cognac Granita:
50 grams granulated sugar
1 vanilla bean, scraped
1 gram gold gelatin, bloomed
50 grams cognac

Fruit Compote:
¼ cup honey
1 orange, peeled
1 lemon, peeled
1 slice ginger
½ vanilla bean, scraped
1 teaspoon ground anise seed, toasted
1 teaspoon ground cinnamon, toasted
1 teaspoon ground clove, toasted
1 Pink Lady apple, diced
1 Asian pear, diced
1 quince, diced
1 cup orange juice
Kosher salt
Lemon juice
1 tablespoon cornstarch

Mint Purée:
25 grams blanched mint
50 grams granulated sugar
10 grams agar agar

To Assemble and Serve:
Purple oxalis

METHOD

For the Apple Cider Shards:
Heat a dehydrator to 120°F. In a saucepan over medium heat, bring isomalt, sugar, cornstarch, apple cider, and glucose to a boil. Remove from heat and let cool. Spread mixture onto a silpat-lined sheet tray. Dehydrate overnight. The next day, break into shards. Transfer to an airtight container and reserve.

For the Vanilla Bean Powder:
Heat a dehydrator to 120°F. Place vanilla beans onto a sheet tray. Dehydrate overnight. The next day, transfer dehydrated vanilla to a food processor. Pulse until a fine powder is achieved. Transfer to an airtight container and reserve.

For Concord Grape Sorbet:
In a saucepan over medium flame, heat sugar, dextrose, maltodextrin, stabilizer, and 340 grams grape juice to 185°F. Transfer to a bowl set over an ice bath and let cool. Stir in remaining grape juice and lemon juice. Transfer to an airtight container and refrigerate 6 hours. Pour base into an ice cream machine and process according to manufacturer’s instructions. Transfer to an airtight container and freeze.

For the Cognac Granita:
In a saucepan over medium-high heat, bring sugar, vanilla, and 500 grams filtered water to a boil. Remove from heat and add bloomed gelatin. Strain mixture, transfer to an airtight container, and freeze. Once chilled, but not frozen solid, stir in cognac. Transfer to an airtight container and freeze.

For the Fruit Compote:
In a saucepan over medium-high heat, cook honey until caramelized. Add citrus peels, ginger, vanilla, spices, and fruits. Deglaze pan with orange juice. Cook until fruits are no longer raw, but are not macerated. Strain mixture, discarding citrus peels, ginger, and vanilla, and reserving fruit in a separate bowl. Bring remaining liquid to a simmer. Season with salt and lemon juice. In a mixing bowl, combine cornstarch and enough water to make a slurry. One teaspoon at a time, add slurry mixture to the simmering liquid. Cook until the mixture is thick enough to coat the back of a spoon. Transfer to a bowl set over an ice bath and let cool. Stir in reserved fruit solids. Transfer to an airtight container and refrigerate.

For the Mint Purée:
In a Vitamix blender, combine mint and 550 grams filtered water. Strain mixture, then transfer 250 grams to a saucepan over medium heat. Refrigerate remaining liquid. Add sugar and agar agar to the saucepan. Bring to a boil, then add remaining mint water. Transfer to a bowl set over an ice bath and let cool. Once mixture is set, transfer back to the Vitamix blender and purée until smooth. Strain, transfer to a squeeze bottle, and refrigerate.

To Assemble and Serve:
Place 1 teaspoon Mint Purée on the bottom of a serving bowl. Top with 1 tablespoon Fruit Compote, followed by desired amount Cognac Granita and 1 quenelle Concord Grape Sorbet. Garnish with Apple Cider Shards, a dusting of Vanilla Bean Powder, and purple oxalis.

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