Granny Smith Apple and Fennel Sorbet with Fennel Jam, Kataifi Bundles, and Sugared Fennel Fronds

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Ingredients

Components

Method

Assembly

  1. Line 10 PVC tubes 7.5 cm / 3 in by 2.5 cm / 1 in diameter with acetate.
  2. Line a half sheet pan with acetate or a nonstick rubber mat; place the tubes on the sheet pan in a standing position and freeze.
  3. Churn or pacotize the sorbet. Pour into a piping bag and pipe into the prepared tubes. Even out the top with an offset spatula.
  4. Place in the freezer to harden and reserve until needed.
  5. Place a baked kataifi bundle in the center of the plate.
  6. Spoon 30 g / 1.06 oz of fennel jam on one end of the kataifi.
  7. Remove the sorbet from the tube and cut it in half diagonally. Place 1 piece of sorbet on the kataifi, then place the other piece of sorbet on top of the previous piece.
  8. Place a sugared fennel frond on top of the sorbet and serve immediately.

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