Sorbet

We had made bases for sorbets, one passion fruit syrup and one blackberry syrup. The next week we focused on garnishes while the sorbets churned. My team played with spun sugar. It's a really hot syrup that you throw to make threads of sugar. You can use a mold to make cages like this.


Or, dip almonds in the syrup and make little almond jousting sticks.


It's amazing to see the sorbet churning in the ice cream machine, going from a liquid to a creamy solid.



Chef suggested a black sesame seed brittle that would compliment the passion fruit sorbet. It can be shaped when warm and hardens. It looked like shingles.


We didn't have luck with the original spirals we created, so at the last minute I cut these triangles and put them in the sorbet. But then another group member made spirals and threw those on there, too.


And we had both the jousting almonds and the sugar cages, so my thought was "cage match!"


But Chef thought it was too much. It was a blow to my inner architect. I know it was too much, but in the minutes before presentation, there are 4 opinions being thrown out there. Plus, it's not important. It's ok that Chef doesn't like it. We're learning.