Branch Of Autumn Leaves Filled With Sorbet Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
-Source: vogue Winter88,
150 gram: Raspberries, washed and
-Kiwi sorbet:,
-hulled,
250 gram: Kiwi fruit, peeled and
50 gram: Sugar,
-chopped,
-Kiwi Fruit Coulis:,
250 gram: Sugar,
150 gram: Kiwi fruit, peeled and
125 milliliter: Water,
-chopped,
-Raspberry sorbet:,
25 gram: Sugar,
250 gram: Raspberries, washed and
-Orange coulis:,
-hulled,
150 gram: Oranges, peeled and with
-Juice of 1/2 lemon,
-juice extracted,
250 gram: Sugar,
1 1/2 cup: Cream,
125 milliliter: Water,
-Branches:,
-Orange sorbet:,
1 kilo: Fresh puff pastry,
-Juice of 250g oranges,
1: Egg yolk,
-juice of 1/2 lemon,
100 gram: Melted chocolate,
250 gram: Sugar,
-Garnish:,
125 milliliter: Water,
-melted chocolate,
-Raspberry coulis:,
-mint leaves,
Directions:
To make the sorbets: mix together the Kiwi fruit, sugar and water; rub
through a strainer and freeze in an ice cream machine. Repeat this
process for the raspberry sorbet and the orange sorbet. For the
raspberry and Kiwi fruit coulis, place the ingredients in a
liquidiser, blend and strain through a fine sieve. For the orange
coulis, bring the cream to the boil and infuse with orange peel.
Allow to cool on ice, remove the peel, and add the juice.
To make the branches: roll out the puff pastry to the thickness of a
coin. Using a template, cut out the shape of a branch and leaves.
Place on a lightly greased baking tray and brush with egg wash, three
times. Allow the pastry to relax for twenty minutes and bake in a
moderately hot oven until dark brown. Remove from oven, slice in half
as shown in the photograph. Arrange sorbets inside the pastry leaves.
Pipe the melted chocolate around the leaves and fill in with the
coulis as shown in the picture. Garnish with a mint leaf and serve
immediately. Bon Appetit-Exec.Chef Magnus Johansson Jul 94 Intl
Cooking & Gourmet Echoes Submitted By JOELL ABBOTT On 12-01-94
Source from luhu.jp
through a strainer and freeze in an ice cream machine. Repeat this
process for the raspberry sorbet and the orange sorbet. For the
raspberry and Kiwi fruit coulis, place the ingredients in a
liquidiser, blend and strain through a fine sieve. For the orange
coulis, bring the cream to the boil and infuse with orange peel.
Allow to cool on ice, remove the peel, and add the juice.
To make the branches: roll out the puff pastry to the thickness of a
coin. Using a template, cut out the shape of a branch and leaves.
Place on a lightly greased baking tray and brush with egg wash, three
times. Allow the pastry to relax for twenty minutes and bake in a
moderately hot oven until dark brown. Remove from oven, slice in half
as shown in the photograph. Arrange sorbets inside the pastry leaves.
Pipe the melted chocolate around the leaves and fill in with the
coulis as shown in the picture. Garnish with a mint leaf and serve
immediately. Bon Appetit-Exec.Chef Magnus Johansson Jul 94 Intl
Cooking & Gourmet Echoes Submitted By JOELL ABBOTT On 12-01-94
Source from luhu.jp