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MELON
SORBET RECIPE
This recipe
will teach you how to make Melon Sorbet. It is a quick and
easy recipe to make. This
is a great combination of melon, honey, green creme de menthe,
sultans grapes, sprigs mint, egg white and sugar which makes
the taste of Melon Sorbet sensational. It is a custom to serve
sorbet as a dessert but I use it as a first course at christmas
before we have the roast and the rest of the meal. The Melon
Sorbet looks fantastic served in crystal glasses. Be different
and serve the Melon Sorbet as your first course and I am sure
you will enjoy the difference.
Melon
Sorbet Ingredients
sugar
3 Tbs clear honey
1 medium rockmelon
6 small sprigs of mint
1 egg white lightly beaten
3 Tbs green creme de menthe
6 small bunches sultana grapes
Melon
Sorbet Method
Peel the rockmelon and cut in
half and remove the seeds then chop roughly and puree enough
in a blender to make four cups. Stir the honey and creme de
menthe into the puree and then pour it into ice cube trays
and freeze until firm. Take the frozen puree and break into
chunks the whirl the chunks in batches in a blender until
smooth but not liquefied. As each batch is blended pour into
trays and return to freezer to keep it from melting and freeze
until firm. For the garnish dip grapes and mint sprigs into
the egg white and roll in sugar and place on a wire rack to
dry. To serve the Melon Sorbet scoop or shave the sorbet into
your crystal glasses and garnish with frosted grapes and sprigs
of mint.
Enjoy your freshly made
Melon Sorbet!
CHILLED
TOMATO AND PEACH SOUP RECIPE
This
recipe will teach you how to make Chilled Tomato and Peach
Soup. It is a quick and easy recipe to make.
This is a very unusual combination but it taste delicious
and the colours blend together beautifully. You can make the
Chilled Tomato and Peach Soup a day or two beforehand and
keep in the refrigerator. This makes a real great first course
to your christmas lunch. You do not have to do the same all
the time and I am sure your family will love the difference
you do and serve to them in lovely glasses. This looks really
great with the white cream just on top.
Chilled Tomato and Peach Soup Ingredients
salt
pepper
2 tsp sugar
1 Tbs butter
1 clove garlic
1 tsp fresh ginger
tiny sprigs of mint
750g ripe tomatoes
3 large ripe peaches
1/2 cup thickened cream
1 1/2 cups chicken stock
Chilled
Tomato and Peach Soup Method
Chop
the tomatoes coarsely then peel and chop garlic. In a large
frying pan heat and add butter and gently fry tomatoes and
garlic for a few minutes then add the ginger and stock then
cover pan and simmer for 20 minutes. Strain the mixture through
a sieve pressing down on the pulp to extract as much liquid
as possible then discard the pulp and season the liquid with
sugar, salt and pepper to taste. Cover the peaches with boiling
water and leave for 30 seconds then drain and slip off skins.
Chop the peaches coarsely and puree the flesh in a blender
then stir the puree into the tomato mixture and cover then
chill until serving time. When ready to serve taste and adjust
the seasoning if necessary. To serve the Chilled Tomato and
Peach Soup divide into individual glasses and top with a dob
of cream or a swirl of cream a sprig of mint and a sprinkle
of pepper.
Enjoy your freshly
made Chilled Tomato and Peach Soup!
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