Satsuma Sorbet with Thai Basil Bubbles

Robert Kirk

Robert Kirk

17th March 2020
Robert Kirk

Satsuma Sorbet with Thai Basil Bubbles

120 min

Intermezzo Sorbet


Satsuma Orange Sorbet

  • Satsuma Orange (Juice of Stained) 1200ml
  • Lime (Juice of Strained)80 mL
  • Water 500 ml
  • Sugar 250 g
  • Glucose 35 g
  • Gold Leaf (As Needed)
  • Thai Basil Air (Recipe)

Thai Basil Air/Foam

  • Thai Basil Stemmed 330 g
  • Water Evian 255 ml
  • Egg White Powder 1 g
  • Xanthan Gum .7 g
  • NO2 Cartridges2 ea


Satsuma Orange Sorbet

Simple Syrup: Whisk Together Sugar and Water over medium heat boil for 30 seconds. let cool to room temperature.
Sorbet Mix: Stir Together Simple syrup, Satsuma and lime Juice. Adjust with additional lime juice to taste to create tart sweet balance. Strain Cover with cling film refrigerate 24 hours prior to freezing in sorbet maker. Place in freezerto set 2-3 hours,
Thai Basil Air:
Pick basil from stem chop lightly place in ISI canister with 250 ml Evian Water Charge with 4 NO2 Cartridges refrigerate 30 minutes. Strain.
Basil Air Cont. Add Xanthan Gum and egg White Powder mix with hand-blender until well combined.
Basil Air Finishing:
Connect PVC flex pipe to fish tank air pump, Turn on imerse tube in basil mixture allow bubbles to form. For service using a slotted spoon remove bubble to place in bottom of Glass. Scoop Orange sorbet top with gold leaf and serve.

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