Posted by bill on June 18, 1998 at 00:44:44:
As disgusting as this may sound,(in my opinion), my chef wants to
serve a shrimp cocktail with a gaspacho sorbet instead of
cocktail sauce. Basically what I did is make a classic gaspacho without
the oil and breadcrumbs and churned it in the sortetiere.
After letting it set in the freezer, when I scooped it,
it wasn't smooth, more like crystal like a classic Italian
granita texture. I tried it again with the addition of
egg whites, same result. Now I plan to add alcohol to get that
smooth texture. I also noticed after a few days it starts to taste
quite funky. Would that be because of the raw veg and is it the water
content in the veg that is causing the crystalization?
Any info, advice, or recipes would be greatly appreciated.
Thanks in advance