Gazpacho Sorbet with Apple Aspic

PreparationMake aspic: Bring apple juice to a boil in a small saucepan. Remove from heat and stir in gelatin until dissolved. Pour into an 8-inch square baking dish and chill, uncovered, until firm, about 2 hours. Make gazpacho sorbet: Soften gelatin in hot water 1 minute. Mash garlic to a paste with salt using a mortar and pestle (or mince and mash with a large knife). Blend garlic paste, tomatoes, bell pepper, onion, cucumber, vinegar, orujo, and sugar in a food processor until as smooth as possible. Add oil and gelatin mixture with motor running, then force purée through a sieve into a bowl, pressing firmly on solids. Discard solids. Chill until cold, about 1 hour, then freeze in ice cream maker. Transfer sorbet to an airtight container and put in freezer to harden. Reduce balsamic vinegar: Boil vinegar in a small nonreactive saucepan until syrupy, 1 to 2 minutes, then cool completely. Assemble dish: Cut aspic into small cubes and divide among 4 plates. Drizzle aspic with balsamic vinegar, then top with a scoop (about 1/4 cup) of sorbet. Cooks' notes:·Aspic can be chilled up to 2 days. Cover once firm. ·Sorbet can be made 3 days ahead.

PreparationMake aspic: Bring apple juice to a boil in a small saucepan. Remove from heat and stir in gelatin until dissolved. Pour into an 8-inch square baking dish and chill, uncovered, until firm, about 2 hours. Make gazpacho sorbet: Soften gelatin in hot water 1 minute. Mash garlic to a paste with salt using a mortar and pestle (or mince and mash with a large knife). Blend garlic paste, tomatoes, bell pepper, onion, cucumber, vinegar, orujo, and sugar in a food processor until as smooth as possible. Add oil and gelatin mixture with motor running, then force purée through a sieve into a bowl, pressing firmly on solids. Discard solids. Chill until cold, about 1 hour, then freeze in ice cream maker. Transfer sorbet to an airtight container and put in freezer to harden. Reduce balsamic vinegar: Boil vinegar in a small nonreactive saucepan until syrupy, 1 to 2 minutes, then cool completely. Assemble dish: Cut aspic into small cubes and divide among 4 plates. Drizzle aspic with balsamic vinegar, then top with a scoop (about 1/4 cup) of sorbet. Cooks' notes:·Aspic can be chilled up to 2 days. Cover once firm. ·Sorbet can be made 3 days ahead.