White Garlic Sorbet with Beluga Lentil Salad

  • Process

    1. First make a syrup: Bring water and sugar to the boil and remove from heat. Scum and set aside. Bring milk to the boil.
    2. Put almonds and garlic paste in the jug of a stick blender. Add the very hot milk and two tablespoons of the syrup. Blend to a creamy paste. Transfer to a sorbet maker and churn to manufacturer’s instructions. Alternately freeze until solidified, then break up the ice into smaller crystals. Return to the freezer and repeat the process every hour until serving time.
    3. Put almonds and garlic paste in the jug of a stick blender. Add the very hot milk and two tablespoons of the syrup. Blend to a creamy paste. Transfer to a sorbet maker and churn to manufacturer’s instructions. Alternately freeze until solidified, then break up the ice into smaller crystals. Return to the freezer and repeat the process every hour until serving time.
    4. In the meantime, peel the beetroot and mango and remove stringy parts from the celery with a vegetable peeler. Chop into brunoise dice.
    5. Place oil, vinegars, syrup, salt and pepper to taste in a bowl. Add the vegetable brunoise and the cooked beluga lentils, and marinate for at least one hour. Serve the salad crowned with a small quenelle of white garlic sorbet.
    6. Makes approximately 40 appetizers

  • Ingredients

    • For the sorbet
    • 50 ml water
    • 700 ml milk
    • 150 g skinned almonds
    • 1 tsp garlic paste
    • 100 g sugar
    • For the salad
    • 1 beetroot
    • 2 celery stalks
    • 1 mango, not too ripe
    • 400 g cooked American beluga lentils
    • 50 ml extra virgin arbequine olive oil
    • 10 ml cider vinegar
    • 10 ml balsamic vinegar
    • 1 tbsp sorbet syrup
    • salt and pepper

  • Serves

    40
White Garlic Sorbet with Beluga Lentil Salad

  • Source

    Legumechef
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