Lemon Basil Sorbet
Omija Juice, Fiji Apple, Yuzu Marmalade, and Micro Lemon Basil
Pastry Chef Eunji Lee of Jungsik | New York
Yield: 4 servings
Adapted by StarChefs | October 2019
INGREDIENTS:
Lemon Basil Sorbet:
48 grams milk
6 grams lemon basil
Grated zest of 1 lime
88 grams sugar
1 gram stabilizer
32 grams lime juice
Omija Juice:
45 grams sugar
18 grams omija
Fuji Apple-Yuzu Salad:
110 grams brunoise Fuji apples
40 grams yuzu marmalade
Yuzu zest
To Assemble and Serve:
Micro lemon basil leaf
METHOD:
For the Lemon Basil Sorbet:
In a saucepan over medium flame, combine milk and 240 grams water. When mixture boils, quickly remove from heat, add basil and zest, and infuse 10 minutes. Strain through a chinois into another saucepan; discard solids. Over medium heat, stir in sugar and stabilizer. When mixture boils, quickly remove from heat. When cooled completely, add lime juice. Using an immersion blender, blend to combine. Refrigerate overnight. Transfer to an ice cream machine and process according to the manufacturer's instructions. Freeze.
For the Omija Juice:
To a small saucepan over low heat, add sugar and 50 grams water. Heat until sugar dissolves. Add omija and 220 grams water. Infuse at least 10 minutes. Remove from heat, strain through a chinois, and chill.
For the Fuji Apple-Yuja Salad:
In a small bowl, combine all ingredients.
To Assemble and Serve:
Place one spoonful of Fuji Apple-Yuja Salad on the center of a serving plate. Top with a quenelle of Lemon Basil Sorbet. Garnish with micro lemon basil. Serve with cold Omija Juice in a small ceramic teapot, poured tableside.
