Recipe courtesy of Angela Encio, Executive Pastry Chef, Pelican Golf Club (Belleair, Fla.)
- Blackberry Sorbet
- water - 908 gms.
- granulated sugar - 792 gms.
- light corn syrup - 312 gms.
- blackberry purée - 1816 gms.
- fresh lemon juice - 114 gms.
- Blackberry Gastrique
- blackberries - 2 pt.
- pomegranate molasses - 116 gms.
- red wine vinegar - 28 gms.
- granulated sugar - 16 gms.
- fresh blackberries
- micro tangerine greens
- Blend fresh blackberries with a splash of water, just to get them spinning in the blender.
- Strain blackberries to remove all seeds and leave you with a smooth purée.
- Combine water, sugar and corn syrup in a stainless steel pot and bring to a boil.
- Turn off the heat and add the purée and lemon juice.
- Cool this mixture completely.
- Spin the sorbet and keep frozen till needed.
- If you would like a different shape for presentation, this sorbet can be put into a mold of your liking and blast-freezed to pop out.
Dehydrated Blackberry dust
- Slice blackberries in half and place on a Sil Pad.
- Put the oven on 104° F and dry out for 6 hours.
- Once dry, use a coffee grinder to grind the berries until fine.
- Keep in a airtight container with a silica pack until needed.
- Combine everything into a stainless steel pot and simmer until berries are broken down and the mixture has a syrup consistency.
- Put the mixture in a blender and buzz until smooth.
- Press through a strainer to remove any seeds.
- Chill for service.
- If the syrup becomes too thick once cold, add a small amount of water until desired consistency is reached.
Garnish with fresh blackberries and micro tangerine greens.