Red Pear Sorbet & "ice Cream" W/ Pralines & C Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
KAREN PHILLIPS CBTX40A
RED PEAR SORBET
3: Ripe red pears, (Preferably Bartlett)
1 tbsp: Fresh lemon juice,
1 cup: Water,
6 tbsp: Granulated sugar,
1/4 tsp: Finely chopped lemon zest,
PRALINES & CARAMEL SABAYON
1/2 cup: + 2 tbsp granulated sugar,
2: Egg yolks,
1/8 tsp: Fresh lemon juice,
16 large: Pecan halves,
4 tbsp: Heavy cream,
1: Egg,
White Chocolate "Ice Cream",
Directions:
EQUIPMENT: Measuring spoons, measuring cup, zester or vegetable
peeler, paring knife, cutting board, cooks knife, hand grater, 2
stainless steel bowls (1 large), 2 1/2-qt saucepan, whisk,
instant-read test thermometer, ice-cream freezer, dinner fork,
nonstick baking sheet, 2 2-qt plastic containers, double boiler
Core and quarter the pears (do not peel). Grate the pear quarters,
then place the grated pear in a stainless steel bowl and toss with 1
tablespoon lemon juice. Refrigerate until needed. Heat the water,
sugar, and lemon zest in a 2 1/2-qt saucepan over medium-high heat.
Whisk to dissolve sugar. Bring to a boil and boil for about 5 minutes
until slightly thickened. Pour the hot sugar mixture over the grated
pear and stir. Cool in an ice-water bath to a temperature of 40 to 45
degrees, about 15 minutes. When cold, freeze in an ice-cream freezer
following the manufacturers instructions. Transfer the semi-frozen
sorbet to a plastic container then freeze for several hours. Serve
within 2 days.
Directions Continue>>>
Source from luhu.jp
peeler, paring knife, cutting board, cooks knife, hand grater, 2
stainless steel bowls (1 large), 2 1/2-qt saucepan, whisk,
instant-read test thermometer, ice-cream freezer, dinner fork,
nonstick baking sheet, 2 2-qt plastic containers, double boiler
Core and quarter the pears (do not peel). Grate the pear quarters,
then place the grated pear in a stainless steel bowl and toss with 1
tablespoon lemon juice. Refrigerate until needed. Heat the water,
sugar, and lemon zest in a 2 1/2-qt saucepan over medium-high heat.
Whisk to dissolve sugar. Bring to a boil and boil for about 5 minutes
until slightly thickened. Pour the hot sugar mixture over the grated
pear and stir. Cool in an ice-water bath to a temperature of 40 to 45
degrees, about 15 minutes. When cold, freeze in an ice-cream freezer
following the manufacturers instructions. Transfer the semi-frozen
sorbet to a plastic container then freeze for several hours. Serve
within 2 days.
Directions Continue>>>
Source from luhu.jp