Granny Smith Apple and Fennel Sorbet
Rick SammonSauces

Recipe excerpt from Frozen Desserts.

Discover more recipes from the book:

Espresso Cardamom Ice Cream

Passion Fruit Sorbet



Granny Smith Apple and Fennel Sorbet with Fennel Jam, Kataifi Bundles, and Sugared Fennel Fronds
Yield 10 portions

Components
600 g / 1 lb 5.16 oz Grany Smith apple and Fennel Sorbet base (page 381)
300 g / 10.58 oz Fennel Jam
300 g / 10.58 oz Kataifi Bundles
10 Sugared Fennel Fronds

Assembly
1. Line 10 PV C tubes 7.5 cm / 3 in by 2.5 cm / 1 in diameter with acetate.
2. Line a half sheet pan with acetate or a nonstick rubber mat; place the tubes on the sheet pan in a standing position and freeze.
3. Churn or pacotize the sorbet. P our into a piping bag and pipe into the prepared tubes. Even out the top with an offset spatula.
4. Place in the freezer to harden and reserve until needed.
5. Place a baked kataifi bundle in the center of the plate.
6. Spoon 30 g / 1.06 oz of fennel jam on one end of the kataifi.
7. Remove the sorbet from the tube and cut it in half diagonally. P lace 1 piece of sorbet on the kataifi, then place the other piece of sorbet on top of the previous piece.
8. Place a sugared fennel frond on top of the sorbet and serve immediately.

Fennel Jam
Yield 500 g / 1 lb 1.64 oz

249 g / 8.78 oz fennel bulb, coarsely diced 249 g / 8.78 oz sugar 2 g / .07 oz tartaric acid

1. Combine the fennel, sugar, and tartaric acid in a saucepan.
2. Cook the mixture over high heat. Once the mixture reaches 68° Brix and 129°C / 264°F, after about 20 minutes, remove the pan from the heat and immediately cool it over an ice bath.
3. Reserve at room temperature during service; otherwise, refrigerate. It can last for up to 4 days, but be careful because it crystallizes easily.

Kataifi Bundles
Yield about 17 bundles

100 g / 3.53 oz clarified butter, as needed
500 g / 1 lb 1.64 oz kataifi
100 g / 3.53 oz sugar, as needed

1. Preheat a convection oven to 160°C / 325°F. Turn the fan off or to the lowest setting. Otherwise the kataifi will blow around the oven because it is so light.
2. Melt the clarified butter and let cool to room temperature.
3. Gently douse the kataifi with the clarified butter. Hang it so that the excess butter drips off.
4. Toss the kataifi in the sugar and shake the excess off. Break it up into 30-g / 1.06-oz pieces.
5. Line a sheet pan with a nonstick rubber mat. Place the kataifi over the sheet pan. Fluff it to give it as much height as possible.
6. Bake until golden brown, about 8 minutes.
7. Reserve in an airtight container at room temperature. Discard leftover bundles after 2 days.

Sugared Fennel Fronds
Yield about 20 sugared fennel fronds

50 g / 1.76 oz fennel fronds
10 g / .35 oz pasteurized egg whites
200 g / 7.05 oz bakers’ sugar

1. Using a smooth artist’s brush, brush both sides of the fronds with a thin layer of egg whites, then gently toss them in the sugar. Pick the fronds up by the stems and let them dry on a sheet pan lined with parchment paper at room temperature for at least 4 hours before using.
2. Reserve in an airtight container at room temperature. Discard leftover fronds after 3 days.

Granny Smith Apple and Fennel Sorbet
Yield 5 kg / 11 lb .36 oz base

Granny Smith Apple Juice
10 kg / 22 lb 1.3 oz Granny Smith apples
20 g / .71 oz ascorbic acid
Fennel Juice
8 kg / 17 lb 10.18 oz fennel bulb and stems (without fronds)
17 g / .6 oz ascorbic acid
Sorbet Base
1.35 kg / 2 lb 15.62 oz / 27% Granny Smith Apple Juice
950 g / 2 lb 1.51 oz / 19% Fennel Juice
2.7 kg / 5 lb 15.24 oz / 54% simple syrup (50° Brix)

1. For the apple juice: Cut the apples in sixths and pass them through a commercial-grade juicer. Use ascorbic acid (or vitamin C crystals) to prevent oxidation. As the juice pours out of the juicer, put some ascorbic acid (3 to 4 g / .11 to .14 oz per 1 L / 1.04 qt of juice) into the container into which the juice is pouring. Mix thoroughly.
2. Strain the apple juice through a fine-mesh strainer.
3. For the fennel juice: Proceed using the same instructions as for the apples.
4. For the sorbet base: Combine both juices with the simple syrup.
5. Make the sorbet base according to the Classic Sorbet Method.
6. Pacotize or churn to the desired consistency. If using a Pacojet, freeze the base in a beaker until hardened, and then pacotize.
7. Harden for at least 2 hours and up to 4 hours. Reserve until needed.

Notes: It is important to work fast so that the apples don’t oxidize and turn the sorbet brown. Ideally, the sorbet will be bright green.

If pacotizing the base, the sorbet can be scooped and served immediately, but it is easier to work with if it hardens for 1 hour in the freezer.