My first real experience with sorbets in a non-dessert scenario was yellowtail paired with a mango habanero sorbet and I still to this day don’t understand why this concept is not more prominent. The textural and thermal play between components is unique to this medium as transitions from solid to liquid entertain your palate, while flavors burst in every direction. There is also the added benefit of having a dish adapt to the sweetness most sorbets provide, making for increasingly addicting bites between individual ingredients.
First Slide: Mackerel seasoned with cayenne and black pepper, surrounded by saffron tempura, topped with yuzu sorbet, garnished with mint, and drizzled with truffle honey
Second Slide: From the bottom up this dish is composed of unsalted crushed peanuts, soft tofu marinated in soy sauce and fish sauce, a layer of cilantro and parsley, yuzu sorbet, and a garnish of mint.
Third Slide: Lime sorbet lightly sweetened with dark amber maple syrup, fresh oyster wrapped in mirin and yuzu marinated cucumber skin, and garnished with red chili, cilantro, parsley, and mint.
The dishes above utilize a myriad of textures and sharp, savory flavors that create a balance like no other. Each composed to open with the depth of a slightly sweet, citric sorbet that acts as both a palate cleaner and centerpiece where each bite prepares you for wave upon wave of sensational onslaught. Maybe its just the novelty of not having it often or maybe I just love ice cream related foods, but I feel that building around sorbets is a sure-fire method of creating an amazingly unique experience.
Epicurean Experience 