For the gazpacho: In a large pot, add the rice milk, rice, almonds and water. Simmer until the almonds and rice are tender.
In a blender, purée the almond mixture with the grapes and the cooked garlic. Purée in batches and add water if necessary to create a purée that is the consistency of runny applesauce.
Pass through a chinois and adjust the seasoning with salt, pepper and honey. Chill in the refrigerator.
For the sorbet: In a medium sauté pan, sweat the onions with olive oil and a sprinkle of salt, then cover with a lid. Once the onions are translucent, add the glucose simple syrup and bring to a boil.
Reduce the heat and simmer 5 minutes. Place the onions in a blender, add stabilizer and blend. Cool the sorbet in the refrigerator and process in an ice cream machine according to the manufacturers instructions.
*You can make your own simple syrup mixing equal parts corn syrup and water.
**Available at parisgourmet.com. To assemble, lace a spoonful of sorbet in individual bowls. For each serving, pour gazpacho in a half-moon around the sorbet. The amount of gazpacho poured should be way too much for a sauce and way too little for a soup, Galliano said.
2½ cups uncooked basmati or jasmine rice
6 cups blanched whole almonds
4 cups cold water
1 lb. seedless green grapes (preferably Muscat)
6 cloves garlic, blanched in milk
Freshly ground kosher salt and white pepper to taste
2 Tbsp. honey
For the sorbet: 4 cups chopped spring or sweet onions
4 Tbsp. extra virgin olive oil
Pinch salt
2 cups glucose simple syrup*
¼ tsp. Cremodan sorbet stabilizer, optional**
This article appears in Sep 1-30, 2009.