| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Australian |
Dessert, Here’s one , Earlier2 |
4 |
servings |
INGREDIENTS
| 4 |
|
Ramekins Summer Berries; (ie rasberries, |
|
|
; redcurrants, |
|
|
; blueberries wild |
|
|
; blackberries or |
|
|
; bramley apple) |
| 1 |
|
Bottle Good red wine; ( eg Australian |
|
|
; Cabernet |
|
|
; Sauvignnon) |
| 2 |
ts |
Cinnamon |
| 10 |
|
Cloves |
| 20 |
g |
Sugar |
| 570 |
ml |
Water |
| 225 |
ml |
Caster Sugar |
| 1 |
|
Heaped Desertspoon of gelatine |
| 1 |
|
Lemon; (juice of) |
| 2 |
tb |
Rosemary |
INSTRUCTIONS
SUMMER BERRIES
MULLED WINE
SORBET
Summer Berries
1. Using a ramekin that you are going to serve your berries in as a
measure, mix appropriate berries together and heap them into a ramekin and
measure one heaped ramekin per person.
Mulled Wine
2. Use a whole bottle of red wine and to it add enough of everything else,
remembering that too many cloves will make it bitter.
3. Taste this as you make it and when you have the right flavour and the
liquid is boiling gently, add the berries and turn up the heat .
4. When it boils again take them out, otherwise they will fall apart,
particularly the raspberries.
Sorbet
5. Put water and sugar in pan and boil until dissolved.
6. Add rosemary and lemon and simmer with lid on for 15 minutes.
7. Strain out the rosemary.
8. Return the liquid to the pan, without putting it back on the heat.
9. Sprinkle the gelatine over the liquid and whisk vigorously until
dissolved.
10. Then quickly into your ice-cream/sorbet machine and churn until ready.
To Serve
11. A ramekin of Rosemary Sorbet, a ramekin of Berries topped with wine and
a glass to drink the remainder.
Converted by MC_Buster.
NOTES : Chef:Bill Scott
Converted by MM_Buster v2.0l.
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