Lunchbreak: Moto chef Claire Crenshaw makes blueberry acai sorbet

Chef Claire Crenshaw

Moto Restaurant
945 W. Fulton
Chicago
(312) 491-0088
www.motorestaurant.com   

Blueberry Acai Sorbet

3/4 cup water
1/2 cup sugar
1 ea lime zest

Heat to dissolve sugar; add zest; cool

2 cups blueberries
3.5 oz frozen acai pulp
2 Tbs lime juice

Puree together, add cool syrup; strain

Cucumber Mousse

450 g cucumber juice
1 g xanthan

Blend together

50 g cucumber juice
4 ea gelatin, bloomed

warm juice to dissolve gelatin, add into remaining cucumber juice

3/4 cup cream, medium peaks

Add to cucumber base, charge with 2 whip cream chargers and release into nitro

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