Sake Lees Sorbet with Strawberries and Nasturtium
- 500g Whole milk
- 60g Sake lees
- 95g Glucose syrup
- 95g Glucose powder
- 25g Sugar
- 3g Salt
- 0.7g Cremodan 30 ice cream stabilizer
- 0.7g Xanthan gum
- Strawberry garnish, prep follows Strawberry ice, recipe follows
- Nasturtium leaves, as needed
Place half of the milk in a blender with the sake lees and blend on a high speed until smooth. Combine with the remaining milk and glucose syrup in a pan and bring to a boil. Combine the powdered glucose, sugar, salt and ice cream stabilizer in a bowl. Slowly sprinkle the mixture over the boiling milk, whisking constantly. Return the milk to a boil. Pour a quarter of the hot milk mixture into a blender and add the xanthan gum. Blend on a low speed for 4 minutes to hydrate the gum. Mix with the milk in the pan. Strain into a container and allow to mature in the refrigerator for at least 4 hours. Pour the mixture into a Pacojet container and freeze.
To plate, scoop sake lees sherbet into a bowl. Add strawberry ice scraped with a fork to make shavings. Add the strawberries. Garnish with nasturtium leaves.
To make the strawberry ice: Purée 1 kg strawberries in a blender, adding sugar until purée reaches 10 brix. Pour into a shallow pan and freeze.
To make strawberry garnish: Vacuum pack 400 grams fresh strawberries with 75 grams sugar and water syrup.
Chef-owner Corey Lee, Benu, San Francisco, CA, from Food Fanatics Magazine