| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Food networ, Food6 |
1 |
servings |
INGREDIENTS
|
|
Figs |
|
|
Plum halves |
|
|
Tangerine segments |
|
|
Pineapple; cut into wedges |
|
|
Strawberries; whole |
|
|
Kiwi; peeled and sliced |
| 250 |
g |
Sugar |
| 250 |
ml |
Water |
| 1 |
ds |
Brandy |
| 1 |
ds |
White wine |
| 4 |
|
Vanilla pods |
| 1 |
|
Star anise |
| 1 |
|
Cinnamon stick |
| 2 |
|
Cloves |
|
|
Peel of 1 orange |
|
|
Peel of 1 lemon |
|
|
(boil all the above ingredients for one |
|
|
; hour and gently cool) |
| 375 |
ml |
Double cream |
| 125 |
ml |
Milk |
| 2 |
|
Vanilla pods |
| 140 |
g |
Sugar |
| 2 |
|
Leaves gelatine; soaked |
|
|
Puff pastry |
|
|
Icing sugar |
INSTRUCTIONS
POACHING LIQUEUR
PANACOTTA
FEUILLETES
Boil the liqueur, turn down to a simmer and place in the fruits in the
order they are listed, leaving 1 minute between each fruit. When all the
fruit is in, turn off, cool and chill.
Feuilletes: Roll out the puff pastry using the icing sugar. Roll up tightly
and chill. Cut slice from roll. Using icing sugar again roll out very thin
and bake in a hot oven.
Panacotta: Boil the ingredients and pour on the soaked gelatine. Set in a
1-1.5cm depth tray. Serve in a bowl with the poached fruits and feuilletes.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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