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Salted Tamarind Margarita PopToni Roberts / Pastry Chef, The Ritz-Carlton Chicago ;Photo by Toni Roberts |
| • | 60g tequila |
| • | 800g The Perfect Purée Tamarind Puree, thawed |
| • | 120g fresh lime juice |
| • | 300g sugar |
| • | 200g water |
| • | 1/2 tsp Nice! sea salt |
| • | 1/4 tsp. Aleppo pepper |
| • | 6 gelatin sheets |
| Method: | |
| 1. | Bloom the gelatin sheets in cold water for 15 minutes. |
| 2. | Bring the sugar and water to a simmer to dissolve the crystals. |
| 3. | Drain the gelatin and stir into the sugar syrup to melt. | 4. | Blend with the rest of the ingredients in a blender or with an immersion blender to combine thoroughly. | 5. | Mold and freeze. |