Monastrell Grape Sorbet with Sweet  Sabayon and Saffron Crumbs


Monastrell grape sorbet
Mix all the ingredients and process with a Pacojet. Freeze in four glasses.

Monastrell sweet wine sabayon
Make a crème anglaise from the wine, sugar and yolks. Then add the gelatine leaves, previously soaked in water. Allow to cool and siphon.

Saffron crumbs
Cut the bread in thick brunoise. Sprinkle with a spray of saffron water and dry in the oven for a moment. Once more, sprinkle with the spray and dry in the oven. The bread should turn an attractive yellow colour. Confit the garlic clove in extra virgin olive oil. Once done, sauté the dried crumbs. Finally, add sugar and caramelise.

Saffron xanthan gum
Mix the saffron water with the water. Whisk 100 ml / 1/2 cup of the mixture with the xanthan gum and add the remaining liquid after. Allow to settle until it turns transparent or place in a vacuum bag to extract the air.

Spanish recipe: Monastrell grape sorbet with sweet Monastrell sabayon and saffron crumbs. Photo by: Toya Legido/©ICEX.


Spread a spoonful of crumbs on a plate and arrange the quenelle of
Monastrell grape sorbet and sweet wine sabayon to one side. Decorate
with fresh Monastrell grapes, flowers and the saffron xanthan gum..



1 hour

  • Fresh Monastrell grapes
  • Saffron xanthan gum (disolved)
  • flower petals
  • 1 l Monastrell grape juice
  • 100 gr sorbet stabilizer
  • 20 gr syrup
  • 200 ml Castaño Monastrell (Bodegas Castaño)
  • 200 gr sugar
  • 194 gr egg yolks
  • 2 gelatine leaves
  • 100 gr bread
  • 1 garlic clove
  • 50 ml Spanish extra virgin olive oil
  • 25 ml saffron water (disolved)
  • 20 gr sugar
  • 125 ml saffron water
  • 375 ml water
  • 2 gr xanthan gum
  • Fresh Monastrell grapes
  • Saffron xanthan gum (disolved)
  • flower petals
  • 1.76 pint Monastrell grape juice
  • 3.527 oz sorbet stabilizer
  • 0.705 oz syrup
  • 7.164 fl. oz Castaño Monastrell (Bodegas Castaño)
  • 7.055 oz sugar
  • 6.843 oz egg yolks
  • 2 gelatine leaves
  • 3.527 oz bread
  • 1 garlic clove
  • 1.885 fl. oz Spanish extra virgin olive oil
  • 1.005 fl. oz saffron water (disolved)
  • 0.705 oz sugar
  • 4.524 fl. oz saffron water
  • 13.323 fl. oz water
  • 0.071 oz xanthan gum
  • Fresh Monastrell grapes
  • Saffron xanthan gum (disolved)
  • flower petals
  • 4.352 cup Monastrell grape juice
  • 0.49 cup sorbet stabilizer
  • 0.122 cup syrup
  • 0.845 cup Castaño Monastrell (Bodegas Castaño)
  • 0.95 cup sugar
  • 0.922 cup egg yolks
  • 2 gelatine leaves
  • 0.49 cup bread
  • 1 garlic clove
  • 0.211 cup Spanish extra virgin olive oil
  • 0.106 cup saffron water (disolved)
  • 0.122 cup sugar
  • 0.528 cup saffron water
  • 1.585 cup water
  • 0.039 cup xanthan gum
Wine match

Carlos Domingo Lozano Álvarez

Casa Cisca (DO Yecla), from Bodegas Castaño. The cherry colour of this
wine, with its deep red edge, its aroma of ripe fruit, refined cocoa and
fragrant coffee, make it an expressive, elegant and complex choice that
blends in perfect harmony with this dish. Mention should also be made
of its spicy entrance in mouth, with fine and ripe tannins.