Ginger Peach Sorbet with Blue Agave Foam
Submitted by: Bowie High School
A light and refreshing dessert boasting of flavorful ginger and peach.
1 bag Frozen peaches
1 ½ tsp Tulkoff Ginger Puree
1 cup Corn syrup
½ cup Water
For the Foam:
4 drops Green food coloring
2 drops Blue food coloring
½ cup Water
¼ cup Agave nectar
1 pack Non-flavored gelatin powder
1 tsp Sodium alginate
In a blender, puree frozen peaches. Add corn syrup, Ginger Puree and water.
If using an electric ice cream maker, fill electric churn with sorbet mixture.
Turn on ice cream maker and churn for 10-12 minutes or until sorbet is at desired consistency. If using an original ice cream shaker ball, fill the canister with sorbet mixture and the area surrounding the canister with coarse salt and ice. Shake ball for 15 to 20 minutes adding additional salt and ice as necessary until mixture is to desired firmness.
Heat water and food coloring in a sauce pan over medium heat. Add the agave and gelatin to water and whisk together over heat.
Remove from heat and add sodium alginate, continue to whisk until desired amount of foam is produced. Drain any excess liquid using strainer and serve alongside Ginger Peach Sorbet.