Recettes Secrètes: Cucumber Sorbet with Herbsaint Sabayon

Crisp, bracing and multi-textured, this amuse-bouche that kicked off our fabulous Foodbuzz 24x24 dinner was a hit. And super simple!

Cucumber Sorbet
(Adapted from SpicySaltySweet)

2 lbs Persian cucumbers, peeled and chopped
2 tbsp fresh-squeezed lime juice
2/3 cup sugar
2/3 cup water
½ vanilla bean

In a small saucepan, bring sugar and water to a boil. Simmer, stirring until the sugar is dissolved. Remove from heat and steep the vanilla bean in the simple syrup for 10 minutes. Let cool completely.

Puree cucumbers and lime juice in a blender or food processor. Combine with simple syrup and push the mixture through a sieve (the batter will be slightly pulpy). Put vanilla bean back in mixture, cover and refrigerate for at least 5 hours, preferably overnight. Remove vanilla bean and freeze according to your ice cream maker’s instructions.

Tip:
Rinse vanilla bean and toss into a small mason jar. Drown it in kosher salt, seal and shake vigorously. Well aren't you an instant gourmet!

Herbsaint Sabayon
(Adapted from Michael Tusk)

1/4 cup sugar
4 large egg yolks
1/2 cup Prosecco
2 oz Herbsaint liqueur
1/2 cup heavy cream

In a large saucepan, bring 1 inch of water to a simmer over low heat. In a medium stainless steel bowl, whisk the egg yolks with the sugar until combined, then whisk in the Herbsaint and prosecco. Set the bowl over the simmering water and whisk constantly until the sabayon is pale yellow and fluffy, about 8 minutes. There should be no dark yellow streaks visible. Remove the bowl from the heat and continue to whisk a few times to cool down the sabayon. Refrigerate, whisking often, until it is slightly chilled, about 20 minutes.

In a medium stainless steel bowl, whip the cream until firm, then fold it into the chilled sabayon.

Scoop sorbet into dainty serving dish, add a dollop of sabayon and garnish with vanilla salt and a mint leaf.