APPLE SORBET WITH PEA TEARS

Carmelo Bosque

2003

INGREDIENTS (to serve 4)

Pea tears:
280 gr small peas
100 gr fresh spring onion
Virgin olive oil
Salt
Sugar
Green apple sorbet:
1250 gr green apple juice (cored and unpeeled)
475 gr sugar
50 gr dextrose
590 gr water
125 gr atomised glucose
4 gelatine sheets, previously soaked in cold water
Juice of one lemon, strained

PREPARATION

Pea tears
Finely chop the spring onion, fry gently then cool. Add the peas, salt and sugar. Set aside.

Green apple sorbet
Mix all the ingredients except for the juice. Warm up a little and add the gelatine. Stir well and add the apple juice. Strain and pour into the Pacojet. When the infusion has frozen, process it. Mix the tears with the ice cream and serve.

TO SERVE

Serve as shown in the photo.