from Chef Eric Kim of Cong-Du Restaurant – Seoul, South Korea
Green Apple Sorbet:
1 green apple, cored and chopped
Lemon juice
10 millimeters simple syrup
Pinch salt
Red Bean Jelly:
25 grams red bean paste
70 milliliters water
3 grams agar agar
10 grams simple syrup
For the Green Apple Sorbet:
Combine the apple, lemon juice, simple syrup, and salt and simmer, uncovered, for 10 minutes, or until apple is very tender. Strain all of the liquid through a chinois into a blender and add half the strained solids to the blender. Discard any remaining solids. Puree the strained apple mixtures and chill the resulting liquid until it is cold. Freeze the sorbet in an ice cream maker. This can be made up to 1 week ahead of time.
For the Red Bean Jelly:
Wash the red beans, then place them in a pot and cover them with cold water. Put the pot over medium heat and bring to a boil. Simmer until the beans are tender. Strain the beans and blend them into a puree. Combine the 70 milliliters of water with the agar agar in a small pot and bring to a boil over a medium heat. Stir the mixture and then add the simple syrup. Continue to stir until all of the sugar and agar agar have dissolved. When the mixture comes to a boil, add the red bean paste, reduce the heat and simmer for 20 minutes. Pass the mixture through a strainer into a small container. Put the finished mixture in the refrigerator to chill.
To Assemble and Serve:
Plate the red bean jelly and plate a scoop of green apple sorbet.