Sazerac Rouge~ Blanc~ Bleu Sorbets In Ice Swa
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Sazerac Rouge~ Blanc~ Bleu Sorbets In Ice Swa
  Ice cream  
Last updated 6/12/2012 1:22:19 AM. Recipe ID 54908. Report a problem with this recipe.
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      Title: Sazerac rouge~ blanc~ bleu sorbets in ice swa
 Categories: Desserts
      Yield: 12 Servings
 
           ICE SWAN (optional, see
           -note):
      1    Gal distilled water

MMMMM------------------------LEMON SORBET-----------------------------
      1 c  Water
    3/4 c  Sugar
  1 1/2 c  Mineral water
      1 c  Lemon juice
      1 ts Grated lemon rind
      1 lg Egg white, beaten until
           -stiff peaks form

MMMMM---------------------STRAWBERRY SORBET--------------------------
      1 c  Sugar
      1 c  Water
      2 pt Fresh strawberries, hulled
           -(4 cups)
      2 tb Orange juice
      1 tb Lemon juice

MMMMM---------------------BLACKBERRY SORBET--------------------------
      1 c  Sugar
      1 c  Water
      2 pt Fresh, or 4 cups frozen,
           -blackberries
      2 lg Egg whites, beaten until
           -stiff peaks form

MMMMM--------------------------GARNISH-------------------------------
           Mint sprigs (optional)
           Flowers for garnish
           -(optional)
 
  Servings: 12
  
  For elegance and drama, borrow the Sazerac tradition of serving
  colorful sorbets in a glistening swan ice sculpture. The ice mold,
  which is truly impressive, is easy to create with a soft-plastic mold
  filled with distilled water and frozen overnight. The next day,
  simply pull off the plastic. Info on ordering the mold included at
  end of recipe.
  
  DIRECTIONS: If using ice swan, prepare several days in advance. Fill
  mold with distilled water. Freeze until firm throughout. Remove from
  mold and return to freezer until ready to use.
  
  To make Lemon Sorbet, in 2 quart saucepan, heat water and sugar to
  boiling; boil mixture 5 minutes. Cool sugar mixture to room
  temperature. Stir in mineral water, lemon juice, and rind. Gently
  fold in egg white. Freeze according to Freezing Directions (below).
  
  To make Strawberry Sorbet, in 2 quart saucepan, heat sugar and water
  to boiling; boil mixture 5 minutes. Cool sugar mixture to room
  temperature. In food processor, with chopping blade, puree
  strawberries, a cup at a time. Strain juice and pulp into bowl;
  discard seeds. Stir strawberry puree and orange and lemon juices into
  sugar mixture. Freeze according to Freezing Directions (below).
  
  To make Blackberry Sorbet, in 2 quart saucepan, heat sugar and water
  to boiling; boil mixture 5 minutes. Cool sugar mixture to room
  temperature. In food processor, with chopping blade, puree
  blackberries, a cup at a time. Strain juice and pulp into bowl;
  discard seeds. Gently fold blackberry puree and egg whites into sugar
  mixture. Freeze according to Freezing Directions (below).
  
  Just before serving, place swan on cloth napkin lined serving platter
  and garnish with mint and flowers, if desired. Scoop sorbets into
  swan or a glass bowl and serve immediately.
  
  Freezing Directions: If using ice cream maker, freeze sorbet mixture
  following manufacturer's directions. If not using an ice cream maker,
  pour sorbet mixture into 13 by 9 inch baking pan; cover and freeze 6
  to 8 hours or until frozen. Remove sorbet from freezer; cut into 1
  inch squares and let stand at room temperature 20 minutes or until
  slightly softened. Meanwhile, chill large bowl and beaters of
  electric mixer. Place softened sorbet squares in chilled bowl. Beat
  on low speed until squares are broken up, then beat on high speed
  until smooth and fluffy- about 1 minute. Pack sorbet into a freezer
  container and freeze until ready to serve.
  
  Note: To obtain Swan Mold, call RMI-D, Ice Creations Unlimited at:
  (303) 373-5001 Ice molds are $37.00 plus shipping and handling (as of
  July, 1990).
  




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Recipe ID 54908 (Apr 03, 2005)

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