| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Fruits |
Vegetarian |
Vegetarian , Veg1 |
1 |
servings |
INGREDIENTS
| 4 |
c |
Sorbet: |
| 100 |
g |
Dried apricots |
| 1/2 |
|
Bottle Aqua libra |
| 1/2 |
|
Lemon; (juice) |
| 8 |
|
Sheets filo pastry |
| 1 |
tb |
Honey |
| 1 |
|
Star fruit |
| 4 |
|
Strawberries |
| 1 |
|
Orange segmented |
| 1 |
|
Red apple |
| 6 |
|
Strawberries |
| 1 |
ts |
Honey |
|
|
Half a lemon; (liquidise and pass |
|
|
; through sieve) , |
|
|
; juice of |
INSTRUCTIONS
TULIP BASKET
SELECTION OF FRUITS
FRUIT PUR.E
1. To prepare sorbet, boil apricots in the Aqua Libra until soft.
2. Liquidise the soft apricots until smooth then add the lemon juice.
3. Adjust the consistency of the fruit pur.e with more Aqua Libra so that
it resembles thick cooking oil.
4. Place in a large bowl and place in the freezer. Stir every half hour.
This will take approximately 5-6 hours to freeze. Alternatively place in an
ice cream machine.
Tulip Baskets:
1. Cut filo into large circles approx. 14 cm.
2. Brush 4 circles with some of the warm honey, then place another circle
on top.
3. Push into a deep jam tart tin and make sure that the base is flat.
4. Bake in a moderate oven for 5 minutes.
5. Remove from oven and brush with remaining honey.
6. Replace into oven until golden brown, approximately 2 minutes.
7. Cool on cooling rack.
8. Spoon a little of the sorbet in each tulip and arrange the sliced fruit
around the sorbet, arrange on the strawberry pur.e. Garnish with small
melon balls and strips of blanched orange.
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