A palate cleanser is a posh way of saying a little bit of something to clear the taste in the mouth between courses, say between a seafood course and meat course.
Tiny tastes of refreshing flavours
Itís usually something refreshing like sorbet which resets the taste buds to ready them for the next onslaught.
Each serving needs to be only a tablespoon or two and can be served in little shot glasses or tiny wine glasses. Start making the sorbet the day before, dish them up and simply pop them out of the freezer when required. You can buy disposable shot glasses at your grocery store.
This recipe will make enough kiwifruit and lime sorbet and lemon and mint sorbet for at least 20 small serves.
Ingredients 450ml water
Juice of two limes
1 tablespoon of finely chopped mint
Juice of two lemons
1 tablespoon lemon zest
In a small saucepan heat the sugar and water and stir until the sugar is dissolved. Set aside to cool.
Puree the fruit and juice until smooth
Peel and chop the kiwi fruit and place into a food processer together with the lime juice. Process until smooth.
There is no flavour combination more refreshing
Chop the mint as finely as you can and add to the lemon juice and zest.
Separate the sugar syrup equally into two bowls. Into one add the kiwi puree and into the other add the lemon and mint. Stir until combined.
Tip each sorbet into a small, shallow ceramic or metal dish. A lamington tray or shallow baking dish will be fine.
As it begins to set, start flaking the sorbet
Place into the freezer and leave for an hour.
After an hour or so, using a fork begin to flake the ice crystals where it has begun to freeze around the edges. Stir to mix and put back in the freezer.
Repeat this once or twice more. You can leave it overnight at this stage.
The sorbet will flake and fluff up easily
When it is time to dish up the sorbet, using a fork scrape the surface of the sorbet so that it comes away in fluffy, icy piles. You will need to do this to all the sorbet. If it begins to melt put it back in the freezer for a bit.
Using teaspoons, place a small amount into your shot glasses. Place on a tray and put them back in the freezer until it is time to serve them.
You may need to give your guests small spoons or cocktail forks to eat the sorbet.