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Forbidden Fruit

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CATEGORY CUISINE TAG YIELD
Grains, Dairy Dujour04 1 servings

INGREDIENTS

1 c Sugar
1 Vanilla bean
1/2 c Dry white wine
1 Strip lemon zest
1 Strip lime zest
1/2 pt Each of blueberries; raspberries,
; blackberries,
; halved strawberries
6 Dried apricots; diced
2 tb Apricot brandy
2 tb Peach brandy
2 c Heavy cream
1/2 c Simple syrup; (1/2 cup water and
; 1/2 cup sugar
; dissolved in a
; saucepan)
4 Dried apricots; diced
1 tb Apricot brandy
1 c Sugar
1/2 c Water
1 tb Glucose

INSTRUCTIONS

FOR THE PARFAIT
FOR THE SAUCE
FOR THE SUGAR CAGE
Combine sugar, vanilla bean, wine and zests in a medium saucepan. Bring
sugar solution to the boil then reduce to a simmer and add the berries.
Poach berries for 3 minutes. Remove pan from heat and allow to cool in
liquid. While cooling, soak apricots in apricot brandy. Place berries in a
food processor along with soaked apricots and peach brandy. Puree until
smooth. Whip the heavy cream to stiff peaks. Fold cream into berry puree.
Divide the mixture into four 3-inch diameter custard cups. Freeze.
Make the sauce: Combine the apricots, apricot brandy and 1/2 cup of the
simple syrup. Place in a blender and puree until smooth. Reserve until
needed.
Make the sugar cage: Combine the sugar, water and glucose in a small
saucepan. Stir once with a metal spoon. Place over medium heat for 2
minutes then turn to high. Cook sugar to a very light caramel. While sugar
is cooking prepare a small bowl of ice water, enough to just cover the
bottom of the saucepan. When sugar is at desired color, immediately remove
to the ice water, taking great care not to get any water in saucepan. This
mixture can be used right away or reserved and reheated to use in the
future. Sugar is at desired consistency when a metal tablespoon dipped into
the mixture runs off in a thread like the consistency of honey. The sugar
should not be too thin. To form a cage, lightly grease with vegetable oil
the outside of a 6-inch metal mixing bowl. Stand the mixing bowl upside
down on a piece of aluminum paper. Lightly grease the aluminum paper
outside the bowl. Dip a spoon into the sugar and flick the sugar back and
forth over the bowl in one direction. Repeat this across the bowl in the
other direction, creating a lattice of sugar. Allow to cool for 1 minute.
To remove the cage from bowl, using the whole of the hand, gently twist the
cage free. Repeat with remaining sugar to create a total of 8 cages.
Assemble the dessert: Remove the frozen parfait from the freezer. Run a
paring knife around the ramekin to loosen parfait. (If parfait doesn't come
out immediately, place the custard cup in warm water for 10 seconds to help
loosen.) Place a cage, round side down, in the middle of a serving plate.
Unmold parfait in middle of cage and spoon sauce around. Top with another
cage to create a dome effect. Place berries around the plate.
Yield: 4 servings
Converted by MC_Buster.
Recipe by: CHEF DU JOURSHOW #DJ9435 - PATRICK WOODSIDE
Converted by MM_Buster v2.0l.

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