Sapore Di Sale
Almond Sorbetto, Lemon-Nori Jam, Lemon Granita
Pastry Chef Tamara Rigo of Gucci Osteria da Massimo Bottura | Beverly Hills, CA
Adapted by StarChefs | april 2024
INGREDIENTS
Almond Sorbetto:
950 grams almond milk
135 grams almond paste
130 grams granulated sugar
110 grams warm toasted almonds
Lemon-Nori Jam:
10 lemons, segmented, rinds diced and reserved
Granulated sugar
15 sheets nori, toasted and cut into 2-inch squares
Lemon Granita:
420 grams granulated sugar
10 lemons, juiced and zested
To Assemble and Serve:
Yield: 1 serving
1 caper
METHOD
For the Almond Sorbetto:
In a saucepan over medium heat, bring almond milk, almond paste, and sugar to a simmer. Stir in toasted almonds, then remove from heat and let cool. Transfer mixture to a Vitamix blender and purée until smooth. Strain, then transfer sorbetto base to an ice cream machine. Process according to manufacturer’s instructions. Transfer to an airtight container and freeze.
For the Lemon-Nori Jam:
Bring a small saucepan of water to a boil. Blanch diced lemons rinds 30 seconds, then shock in ice water. Weight lemon segments. In a separate saucepan over medium heat, add lemon segments and thirty-three percent sugar by weight of lemons. Cook 30 minutes, then add additional sixty-six percent sugar by weight of lemons. Bring mixture to a simmer. Stir in lemon rinds and bring to a boil. Remove from heat and let steep 7 minutes. Stir in nori, then let cool. Transfer to an airtight container and reserve.
For the Lemon Granita:
Place 550 grams ice cubes in a bowl and set aside. In a saucepan over medium-high heat, bring sugar and 480 grams water to a boil. Once boiling, remove from heat and stir in lemon juice and zest. Pour mixture over ice cubes, transfer to an airtight container, and freeze.
To Assemble and Serve:
Place 1 spoonful Lemon-Nori Jam on the bottom of a small serving bowl. Hide caper in the center of the Lemon-Nori Jam. Top with 1 scoop Almond Sorbetto and Lemon Granita.
