Sapphire Consommé with Orange-Basil Sorbet

Prepare the sorbet syrup. Combine water, sugar, and glucose syrup in a saucepan. Bring to a simmer to dissolve the sugar completely.

Remove syrup from heat. Immediately add the fresh basil leaves, cover, and let steep until the liquid cools to room temperature. This preserves the bright green flavor without cooking the herb.

Strain the basil syrup into the fresh orange juice. Whisk to combine. Chill this base in the refrigerator until it reaches 4°C/39°F.

Churn the orange-basil mixture in an ice cream maker according to manufacturer instructions until it reaches a soft-serve consistency. Transfer to a freezer-safe container and freeze for at least 2 hours to firm up.

While the sorbet freezes, start the soup. In a clean saucepan, combine blueberries, 500ml water, sugar, lemon zest strip, and cinnamon stick. Bring to a boil, then reduce heat and simmer gently until berries burst and soften.

Remove the cinnamon stick and lemon zest. Stir in the cornstarch slurry (cornstarch mixed with a splash of water) and cook for 1 more minute until slightly thickened. It should coat the back of a spoon lightly.

Transfer the hot soup to a blender. Blend on high speed until very smooth. Be careful when blending hot liquids; vent the lid.

Pass the blended soup through a fine mesh sieve into a clean bowl. Use a ladle or spatula to push the liquid through, discarding the skins and seeds. This step is crucial for a Michelin-quality mouthfeel.

Cover the soup directly with plastic wrap (touching the surface) to prevent a skin from forming. Chill in the refrigerator until completely cold, ideally 4 hours.

To serve, pour the chilled soup into shallow bowls. Place a generous quenelle or scoop of the orange-basil sorbet in the center. Garnish with reserved fresh berries and small basil leaves.