 | Sangria: Jellied Spicy Cranberry with Candied Citrus23 servings Pastry Chef Christina Kaelberer of Market by Jean Georges – Boston, MA; Adapted by StarChefs.com |
| For the Candied Citrus: | |
| • | 300 g. sugar |
| • | 12 kumquat slices |
| • | Water |
| Method for the Candied Citrus: | |
| 1. | Boil 3 cups of water. Blanch the kumquats and shock in an ice bath. Combine the sugar and 300 grams of water to make a simple syrup. Pour the syrup into three pots, and boil the kumquats 3 times in the syrup for several minutes, once for each pot. Dry overnight. |
| For the Jellied Fruits: | |
| • | 375 g. The Perfect Purée Cranberry Puree, thawed |
| • | 75 g. citrus juices (yuzu, calamansi, and orange) |
| • | 75 g. water |
| • | 35 g. pinot noir |
| • | 8 g. liqueur |
| • | 1 1/5 g. gellan F |
| • | 1 1/20 g. gellan LT 100 |
| • | 1 g. red thai chili |
| • | 3/4 g. maltodextrin |
| Method for the Jellied Fruits: | |
| 1. | In a VitaMix blender, blend the red fruit purée with the thai chili until smooth, strain, and taste; the mixture should be slightly spicy. |
| 2. | Prepare Demarle molds you are using; if using tubes, make sure to line the bottom with at least 4 layers of plastic wrap to secure completely. Measure the citrus juice and water into a tall, skinny container, and using a Waring immersion blender, hydrate the maltodextrin, gellan F, and gellan LT 100 in the citrus mixture fully for 2 minutes until the mixture is thick and no white particles remain. |
| 3. | Combine the pinot noir and liqueur with the gel-citrus mixture in a small saucepan, and bring to boil until the mixture becomes fully liquid. |
| 4. | Add the red fruit purée mixture to the pan and emulsify using a Waring immersion blender one more time; the mixture must be hot or the reaction will not work. Use a doubled pastry bag to pipe the liquid into Demarle molds; tap the molds to remove any air bubbles. Set completely. |
| For the Sparkling Rosé and Fruit Sorbet: | |
| • | 300 g. The Perfect Purée Black Currant Puree, thawed |
| • | 100 g. The Perfect Purée Strawberry Puree, thawed |
| • | 100 g. water |
| • | 30 g. sugar |
| • | 10 g. trimoline |
| • | 3 g. PreGel Sorbet Stabilizer |
| • | 375 ml pinot noir-based sparkling rosé |
| Method for the Sparkling Rosé and Fruit Sorbet: | |
| 1. | Bring the water to a simmer in a pot. Whisk together the sugar and stabilizer and whisk mixture into the water, along with the trimoline. |
| 2. | Simmer to fully hydrate the stabilizer. Chill the liquid fully over an ice bath and, using a Waring immersion blender, mix in the Black Currant and Strawberry purees. Add in the sparkling wine just before to spinning in the Bravo ice cream machine. Churn in the Bravo ice cream machine according to the manufacturer’s instructions. |
| For the Sugar Champagne Glass: | |
| • | 100 g. PreGel Magic Sugar (isomalt) |
| Method for the Sugar Champagne Glass: | |
| 1. | Prepare a Demarle silicone baking mat and rings, and have kitchen shears and the Candied Citrus ready. Cook the PreGel isomalt and pour it into the rings 1 tablespoon at a time. |
| 2. | Let the PreGel isomalt sit for a few seconds, then lift the Demarle rings and pull the sugar to resemble a champagne flute. Drop a few candied kumquats into the barrel of the flute and cut the sugar as the top of a glass. |
| To assemble and serve: | |
| • | Finger limes |
| • | Black raspberries |
| Method: | |
| 1. | Place the Jellied Fruits on the plate. Lay the Sugar Champagne Glass on top of the Fruits and quenelle the Sparkling Rose Sorbet into the Glass. Garnish with the finger limes, blackberries, and candied citrus. |