| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Dessert, Here’s one , Earlier1 |
4 |
servings |
INGREDIENTS
| 500 |
g |
Blueberries |
| 375 |
ml |
Water |
| 100 |
g |
Caster Sugar |
| 3 |
|
Limes; (zest and juice) |
| 2 |
|
Egg Whites |
| 200 |
ml |
Fresh Pineapple Juice |
| 100 |
ml |
Berry Juice; (strawberry, orange |
|
|
; juice, banana) |
| 100 |
ml |
Fresh Orange Juice |
| 2 |
tb |
Lime Juice |
| 2 |
|
Apples; (peeled and balled) |
| 1 |
|
Star Anise Pod |
| 350 |
g |
Assorted Berries; (raspberries, |
|
|
; blueberries, |
|
|
; strawberries) |
| 150 |
ml |
Champagne; (or sparkling wine) |
| 1 |
tb |
Shredded Fresh Basil |
INSTRUCTIONS
BLUEBERRY & LIME SORBET
SOUP
TO SERVE
Sorbet
1. Put the blueberries and water in a saucepan, bring to the boil,
reduce the heat and simmer for 15 minutes. Add the sugar, stir
constantly over the heat without boiling until the sugar is
dissolved. Cool mixture, add lime juice and zest.
2. Blend or puree the blueberry mixture until smooth, pour mixture
into a freezerproof container and freeze until partly set (at least 2
hours). Whisk the egg whites until soft, but not dry, fold thoroughly
into the blueberry mixture and return to the freezer.
Method - Fruit Soup
3. Put the pineapple juice, berry juice (smoothie), orange juice, lime
juice, apple and star anise in a saucepan, place over a low heat and
simmer until the apple is tender, approximately 15 minutes.
4. Transfer to a large bowl and chill. Before serving, remove star
anise.
5. To serve, spoon the berries into 6 serving bowls, ladle the juice
over the top. Place a scoop of the sorbet in the centre of each bowl,
splash over a spoonful of sparkling wine and decorate with shredded
basil. As the champagne goes over the sorbet it creates a wonderful
'fizz' so it is a good idea to do this a the table in front of the
guests.
Converted by MC_Buster.
NOTES : Chef:Amanda Grant
Converted by MM_Buster v2.0l.
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