Black grape sorbet with goat cheese mousse and honey tuile
The Culinary Institute of America · 7 min video
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Ingredients
Method
Techniques
- 2 quarts black grapes
- lemon juice
Puree the whole grapes, skin on, until smooth.
Strain once to extract the skins, then strain again through a fine mesh sieve, pushing the liquid through with a ladle.
- 24 oz grape juice
- 2 oz sugar
- 2 oz water
- 4 oz glucose
Bring 2 ounces of sugar and 2 ounces of water to a boil and cook until the sugar dissolves, then add to the juice.
Pour off some of the grape juice, whisk the warmed glucose into it until dissolved, and return it to the base.
- 6 oz fresh goat cheese
- powdered sugar
Whisk the goat cheese with powdered sugar, then sweeten with honey and add minced thyme and salt.
- 1 tsp honey
- fresh thyme
- salt
- cream
Fold the whipped cream into the goat cheese mixture a third at a time without deflating it; refrigerate.
- softened butter
- 1¾ oz warm honey
- 2 oz all-purpose flour
- 2 oz powdered sugar
Whisk the softened butter, warm honey, flour and sifted powdered sugar until just combined.
- 1 oz egg white
Switch to a rubber spatula and work in the egg white without beating; refrigerate the batter until ready to bake.
Spread the batter through a stencil and bake at 325F for about eight minutes.
Working fast before they cool, lift the tuiles off and drape them over a rolling pin; they set in under a minute.
Anchor a tuile on the plate, spoon on a base of goat cheese mousse, add the sorbet and garnish with cut black grapes.
Assembling the plate