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1993-01-13
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Date: 26 Jun 90 02:02:34 GMT
From: ki!mary@uunet.UU.NET (Mary Watts)
Subject: Re: REQUEST: Grapefruit Sorbet
In article <1990Jun24.180515.28728@mthvax.cs.miami.edu> stankus@b.gp.cs.cmu.edu (Terri Stankus) writes:
>
>
>I need a recipe for grapefruit sorbet. Thanks.
I realized this is a bit more than you asked for, but you can take from
it what you will...I posted the entire recipe for any others who might
be interested.
Enjoy!
mary watts
>From "Fresh Ways with Desserts", without permission [Time Life Books]
AVOCADO AND GRAPEFRUIT BOMBE WITH CANDIED ZEST
- ----------------------------------------------
Serves 12 Working time: about 1 hour
Total time: 2 to 4 hours depending on freezing method
Sorbet ingredients:
4 large grapefruits
1 1/2 cup sugar
Avocado Ice milk:
2 large ripe avocados
1 cup whole milk
1 cup low-fat milk
1/2 cup sugar
2 Tablespoons finely chopped crystalized ginger
Put a 6 cup round mold into the freezer. Using a vegetable peeler or a
paring knife, remove the zest from two of the grapefruits. Cook the zest
in a saucepan of boiling water for 10 minutes, then drain it. Julienne
half of the zest and candy it. Set the candied zest aside. Put the
uncandied zest into a food processor or a blender.
Pare the pith from teh two zested grapefruits and discard it. Cut away
all of the peel from the remaining two grapefruits and discard it too.
Working over a bowl to catch the juice, cut between the membranes of the
grapefruits to free the segments. Discard the seeds. Transfer the
juice and the segments to the food processor or blender, and puree them
with the uncandied zest. Add the sugar and process until it is dissolved.
Freeze the grapefruit sorbet.
Remove the mold from teh freezer and line it evenly with the sorbet, leaving
a large hollow at the center for the avocado mixture. Return the mold to
the freezer.
Peel and seed the avocados, and puree their flesh. Blend in the whole milk,
low-fat milk and sugar. Freeze the mixture. Mix in the ginger halfway
through the freezing process.
When the ice milk is frozen, spoon it into the hollow in the grapefruit
sorbet. Then freeze the mold for one and a half hours. Before serving, dipthe bottom of the mnold in hot water, then invert a chilled platter over the
top and turn the two over together. Lift the mold away. Garnish the bombe
with the candied grapefruit zest, and serve immediately.
[263 calories, 3g protein, 4mg cholesterol, 9g total fat, 2g saturated fat,
29mg sodium]
CANDIED CITRUS ZEST
- -------------------
Makes about 3/4 cup Working time: about 20 minutes
Total time: about 35 minutes
1/2 cup zulienned citrus zest
3/4 cup sugar
Put the citrus zest into a saucepan with 1 cup of water and bring the water
to a boil. Cook the zest for 15 minutes, then remove it with a slotted
spoon, and spread it on paper towels to drain. Pour the water out of the
saucepan. Add the sugar, 2 tablespoons of cold water, and the drained zest
to the pan. Cook the mixture over high heat, stirring constantly, until the
zest is coated with white, crystalized sugar - about 3 minutes. Remove the
candied zest from the pan and set it on waxed paper to dry.
[16 calories, 0 cholesterol, 0 fat, 0 saturated fat, 0 sodium, 0 protein]
- --
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