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Receta Icehouse Pear Soup With Raspberry Sorbet
by Global Cookbook

Icehouse Pear Soup With Raspberry Sorbet
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Ingredientes

  • 4 lrg Bosc pears, peeled, cored, and sliced*
  • 1 x Tangerine, Juice of
  • 1/2 tsp Grated tangerine zest
  • 1/2 tsp Minced fresh ginger
  • 1/4 tsp Freshly grnd nutmeg
  • 1/8 tsp Grnd cardamom
  • 3 Tbsp. Maple syrup
  • 2 1/2 c. Buttermilk
  • 8 x Mint sprigs for garnish
  • 1 1/4 c. Frzn raspberries
  • 2 Tbsp. White grape juice
  • 1 1/2 Tbsp. Fruit-sweetened raspberry preserves

Direcciones

  1. Place the pears, tangerine juice, zest, and ginger in a food processor or possibly blender and process till smooth. Pass through a fine-mesh sieve. Whisk into the remaining ingredients, except the mint and sorbet, and refrigeratefor at least 3 hrs or possibly overnight. Serve in shallow chilled bowls or possibly goblets garnished with a small scoop of sorbet and a sprig of mint.
  2. Feel free to substitute for the pears with peaches or possibly nectarines.
  3. Raspberry Sorbet (8 small scoops): Combine all of the ingredients in a food processor. Pulse a few times, then process into a stiff slush. Use immediately or possibly scoop into balls and refreeze.