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Blackberry Sorbet Palate Cleanser for Kumamoto Oyster PlateDerrin Davis / Owner and Executive Chef, WaterFire Restaurant & Bar, Yakima, WA |
| • | 32 oz. The Perfect Purée Blackberry Puree, thawed (or flavor of choice) |
| • | 16 oz. water |
| • | 6 oz. sugar |
| • | 1 oz. glucose powder |
| Method: | |
| 1. | In a saucepan, combine water, sugar, and glucose powder and bring to a simmer. |
| 2. | Remove from heat and cool completely. |
| 3. | Add The Perfect Purée flavor and transfer the mixture to the freezer, stirring every 30 minutes with a whisk. |
| 4. | Once the mixture is frozen, place it in a Robot-Coup and blend until it becomes lighter in color and texture. Take care not to run the processor for too long or the friction of the spinning blade will melt the sorbet. Transfer to a metal 1/6 pan, label, and store in the freezer. |
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