My Way To Sorbet
I am now trying to treat the sorbet plate less like a thorny step-sister, and more like my new b.f.f. In keeping with the non-dairy parameters, a bed of grapefruit granite plays host to three complimenting sorbet flavors. Each flavor has its signature scoop: a perfect sphere, a rough coil, and a quenelle. Topped with a little sour sorrel and an apple glass spiral, the simple yet elegant composition elevates the humble sorbet plate into a real dish.
For my next (sorbet) act, I'm thinking of just focusing on a single flavor, like pear, and building the dish around a solitary scoop. Pear granite, poached pear, pickled pear, pear brulee, pear glass, pear espuma, oh, and fresh pear. What do you think?