INGREDIENTS

INSTRUCTIONS

Combine the first 4 ingredients in a blender or food processor, and process
until smooth.
Pour the mixture into an  8-inch square baking dish; cover and freeze until
firm, stirring occasionally.
Place 30 strawberries, stem sides down, in a 10 x 6-inch baking dish; brush
butter over strawberries.
Place 3 tablespoons sugar in a small bowl. Scrape seeds from vanilla bean;
add seeds to sugar, and discard bean. Sprinkle sugar mixture over
strawberries; top with lemon slices and mint sprigs.
Bake at 400 degrees for 6 minutes or until strawberries are soft. Yield: 5
servings (serving size: 1/2 cup sorbet and 6 roasted berries).
NOTES : From Chef Daniel Boulud of Restaurant Daniel.  As former executive
chef of New York's prestigious Le Cirque, Daniel Boulud was for many years
the toast of the restaurant world. The restaurateur's newest ventue is
Restaurant Daniel, which recently received a rare four-star rating from the
New York Times. "His reliance on the best seasonal products available
constantly inspire Boulud to new creative heights," says colleague Pierre
Franey. Says Boulud: "My cooking is light and spontaneous because people
have recognized the need to eat healthful foods." Chef's note: "Very big,
ripe, juicy strawberries give off a subtle fragrance when roasted. The
sorbet is best made one hour in advance, but the berries should be roasted
just before serving." To serve, spoon sorbet onto each of 5 individual
plates; arrange roasted strawberries around sorbet. The sorbet can also be
made in a 1-quart ice-cream freezer.
Posted to Digest eat-lf.v097.n018 by Patrick & Sarah Gruenwald
<sitm@ekx.infi.net> on Wed, 18 Dec 1996.

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