Ralf's menu – Balsamo del alma

Ingredients for 5 servings:

• 5 large oranges (nave oranges)
• 375 g sugar (granulated sugar), white
• 1 lemon(s)
• 1 egg white
• ½ g saffron threads
• ½ bottle of champagne
• 5 tbsp Grand Marnier
• ¼ liter of water

Instructions

Working time approx. 25 minutes; Rest period approx. 1 day; Total time approx. 1 day 25 minutes

The perfect dinner – Mallorca from 09.Oct.2006, dessert

Citrus-saffron sorbet with freshly harvested navel oranges and a Grand Marni Champagne Frappé (dessert) Starter of the menu: http://www.chefkoch.de/rezepte/609551160839673/ Main course of the menu: http://www.chefkoch.de/rezepte/609561160840633/ Preparation: A good sorbet is always made with boiling sugar and water and “theoretically” only needs two to three hours to chill. However, in all my attempts to make my cirrus-saffron sorbet on the same day I served it, I failed and at best managed a well-chilled fruit cocktail. It could be the high champagne content, the fruit peel, the saffron, the orange liqueur, or a little bit of everything. However, if you recreate this sorbet, I recommend making it a day in advance; an unadulterated, cool treat is guaranteed. Preparation: Place the water and sugar in a saucepan and bring to a boil over medium heat, stirring constantly, until the sugar has completely dissolved and boiling point is reached. Let the sugar solution simmer for a further five minutes over low heat, then remove it from the heat as a syrup and allow to cool. Now cut a lid off the base of the oranges at the end of the stem and carefully scoop out all the flesh using a knife and spoon. (Be careful not to damage the fruit skins, as these will later be filled with the sorbet and used as dessert bowls; keep the lids.) Using a hand blender, process the removed flesh of the oranges and that of one lemon into a fruit puree. Mix this with half of the sugar syrup, along with the saffron threads, and carefully bring back to a boil over low heat, stirring constantly. Then remove from the heat and allow to cool. Gradually pour in the champagne with the other half of the sugar syrup, whisking until frothy. Now pour the sugar champagne foam into a bowl and place it in the freezer to pre-chill. While the fruit syrup with the saffron is cooling with the lid open, beat one egg white until very stiff and carefully fold in the fruit syrup along with the orange liqueur. Now gradually fold in the champagne foam and place the mixture in the freezer together with the orange peels. During the cooling and freezing phase, stir the sorbet mixture well every 30 minutes to prevent the water from settling. After about three hours, fill the orange peels with the sorbet, carefully replace the lids, and refrigerate until ready to serve. Preparation time without cooling and freezing is about 25 minutes.