For savory applications, first came a coconut-wasabi sorbet that we served with scallop seviche, scallop crudo, and salmon tartare, to much applause from guests. Then came a pickled beet sorbet that garnished a deconstructed chłodnik. And we're working on a sour cream, chive, and caper ice cream to garnish gravlax with.
The sky seems to be the limit with intermezzo sorbets as palate cleansers. Our mojito (lime, mint, and rum) sorbet has been extremely popular not only as a palate cleanser, but as a garnish for our bar drink called the Mojito Fizz. We're currently (pun intended) featuring a Campari and red currant sorbet as an entremets.
And then we have whole series of fruit gelatos and ice creams designed specifically for the end of the meal, such as the one pictured below: roasted strawberry, rhubarb, and balsamic vinegar gelato. In a similar vein, we've done roasted peach and apricot ice cream and blackberry-lime gelato. And I'd be remiss if I didn't mention the jackfruit-coconut sorbet that we made for our lactose intolerant guests.
|Roasted Strawberry-Rhubarb-Balsamic Vinegar Gelato|