Smoked Butternut Sorbet - James Martin Chef

Ingredients

• 1.5 kg butternut squash
• 180 g onion
• 2 cloves garlic
• 30 g oil
• 15 g salt
• 100 g water
• 200 ml water
• 80 g inverted sugar
• 70 g glucose
• 40 g sugar
• 2 g Gellan gum F
• 205 g yogurt
• 205 g squash purée (from above)
• 1 g xanthan gum
• 60 ml vegetable oil
• Vitaprep
• Roasting tray
• Green Egg BBQ
• 1000g Butternut squash
• 15g salt
• 1.5kg Squash puree (see above)
• 225g Icing sugar
• 325g maltosec
• 1000g Papillote Squash (see squash sorbet recipe)
• 100g Noisette butter
• 100g Double cream
• Salt
• Lemon juice
• Roast the butternut squash in a paupiette style until soft.
• Smoke the roasted squash over the Green Egg BBQ.
• Blend the smoked squash in a Vitaprep until smooth.
• Pass the blended squash through a sieve and reserve.
• Blend the yogurt, squash purée, xanthan gum, and vegetable oil together until emulsified.
• Prepare a sugar mix by combining water, inverted sugar, glucose, sugar, and Gellan gum F.
• Blend the sugar mix and squash/yogurt mix in a 1:1 ratio.
• Pass the final mixture, churn, and freeze.
• Combine small dice of squash and salt and steam on fan 4, 100 degrees until soft. (the smaller the dice the quicker it will cook)
• Blend until smooth, pass and smoke with gun for 15 minutes or until smoke has dissipated.
• Place smoked squash puree in vita prep with icing sugar and maltosec and blend until smooth.
• Pass, reserve half of the puree and combine the other half with squid ink until midnight black. freeze in 100g bags until required.
• Place papillote roasted squash mix into large pot with noisette butter.
• Roast hard and fast to evaporate excess moister.
• Season with salt and lemon
• Add double cream and reduce until a homogenous consistency is reached. Do not burn.
• Place contents into a vita prep and blend until smooth.
• Pass and adjust seasoning if necessary.