| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
April 1992 |
1 |
servings |
INGREDIENTS
| 1 1/2 |
lb |
Ripe bananas; (about 4 |
|
|
; medium-large) |
| 2/3 |
c |
Sugar |
| 1/2 |
c |
Water |
| 2 |
|
Egg yolks |
| 1 |
tb |
Plus 1 teaspoon fresh lemon juice |
| 1 |
pn |
Salt |
| 1 |
pn |
Ground ginger |
| 2 |
c |
Water |
| 1 |
c |
Sugar |
| 1 |
pk |
Dried apricots; (6-ounce) |
| 1/2 |
c |
Dry white wine |
| 1/8 |
ts |
Ground ginger |
| 1 |
pn |
Salt |
| 1 |
c |
Sugar |
| 1/2 |
c |
Water |
| 2 |
lb |
Kiwis; (about 9 large), |
|
|
; peeled, diced |
|
|
Fresh banana slices; kiwi slices and |
|
|
; raspberries |
|
|
; (optional) |
| 2 |
|
Bags frozen unsweetened raspberries; thawed (12-ounce) |
| 1/2 |
c |
Sugar |
| 1/4 |
c |
Raspberry jam |
INSTRUCTIONS
BANANA SORBET
APRICOT SORBET
KIWI SORBET
RASPBERRY COULIS
For banana sorbet:
Place bananas in freezer to chill 10 minutes. Bring sugar and 1/2 cup water
to simmer in heavy small saucepan over medium heat, stirring until sugar
dissolves. Beat egg yolks in small bowl to blend. Gradually whisk hot syrup
into yolks. Return mixture to same saucepan and stir over low heat just
until bubbles appear at pan edge and mixture thickens slightly, stirring
constantly, about 2 minutes. Pour yolk mixture into processor. Add fresh
lemon juice, salt and ground ginger. Peel cold bananas and slice. Add to
processor bowl. Puree until smooth. Immediately transfer custard to ice
cream maker and freeze according to manufacturer's instructions. Transfer
to container and freeze. (Sorbet can be prepared 2 days ahead. Store in
freezer.)
For apricot sorbet:
Bring 1 cup water and 1 cup sugar to boil in heavy small saucepan over
medium heat, stirring until sugar dissolves. pour into processor bowl and
cool.
Combine remaining 1 cup water, apricots and wine in heavy medium saucepan.
Cover and cook over medium-low heat until apricots are very tender,
stirring occasionally, about 25 minutes. Add mixture to syrup in processor.
Add ginger and salt and puree. Cool.
Transfer apricot mixture to ice cream maker and freeze according to
manufacturer's instructions. Transfer sorbet to container and freeze. (Can
be prepared 2 days ahead. Store in freezer.)
For kiwi sorbet:
Bring sugar and 1/2 cup water to boil in heavy small saucepan over medium
heat, stirring until sugar dissolves. Cool.
Puree diced kiwi in processor. Set aside 1 cup puree. Strain remaining
puree through fine sieve. Combine both purees and syrup in ice cream maker
and freeze according to manufacturer's instructions. Transfer to container
and freeze. (Sorbet can be prepared 2 days ahead. Store in freezer.)
For raspberry coulis:
Puree all ingredients in processor. Strain through fine sieve. (Can be
prepared 2 days ahead. Cover and refrigerate.)
Spread Raspberry Coulis in center of each dessert plate. Arrange 1 scoop of
each sorbet on sauce. Garnish with fresh fruit if desired and serve.
Serves 8.
Bon Appetit April 1992
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