Chili and summer fruit sorbet is a surprising yet delightful culinary fusion. Imagine the cool, sweet essence of ripe summer fruits like mango, peach, or watermelon, transformed into a smooth, refreshing sorbet. Then, a subtle kick of chili is introduced, adding a warm, tingling contrast.
This unexpected pairing balances sweetness with a gentle heat, creating a complex and vibrant dessert. The chili’s warmth enhances the fruit’s natural sweetness, while the sorbet’s chill tempers the spice. It’s a playful and sophisticated treat, perfect for cooling down on a hot summer day.
Ingredients: for 6 to 8 people
600 ml of water
100 gr of sugar
2 small yellow peppers
20 gr minced fresh ginger
1 lemongrass stick
1 combawa leaf
3 basil branches
3 mint branches
5 branches of coriander
20 gr lime juice
45 gr dextrose
2,5 gr special sorbet stabilizer
4 gr gelatin.
Bring the water and sugar to a boil and add the seeded peppers. Simmer 4 min. Taste to verify: it must be spicy without “tearing” the mouth. Remove the peppers and pour the syrup over the ginger and chopped herbs. Leave to infuse for 15 min, strain through a strainer and leave to rest for 30 min.
Take 100 ml of the infused syrup, heat to 85 ° C, and dissolve the powders and gelatin in it. Mix with the rest of the syrup. When cold, add the lemon juice and pass through the Pacojet or the ice cream maker.
Apricot mousse: 150 g of fresh apricot pulp, mixed and passed through a sieve, 2 g of gelatin, 100 g of 35% liquid cream + 25 g of yuzu (or lime) juice, 25 g of sugar.
Heat the apricot pulp and gelatin together. Mix everything in a Thermomix,
then gas with a siphon.
Dressing: seasonal fruits (strawberries, raspberries, cherries, currants, peaches, plums…). Flowers from the garden (marigolds, mint flowers, coriander, etc.). Green olive oil.
On a plate, arrange a scoop of chili sorbet, surround with pieces of seasonal fruit, garnish with apricot mousse, a few flowers and a drizzle of olive oil.
Enjoy immediately.
