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      RECIPE TITLE "Tea Sorbets with Persimmon Chips and Fortune Cookie Tuiles"
    recipe from Charlie Trotter's Desserts Copyright 1998 by Charlie Trotter

    ... more great recipes by Charlie Trotter on our GREAT CHEFS page!

    yieldsServes 6 time--- difficultydifficult

    You don't need to stack these sorbets to achieve the full effect of their flavors; it's merely a way to be a little playful with the presentation. The tea sorbets benefit nicely from both the almond flavor in the Fortune Cookie Tuiles and the clean fruitiness of the Persimmon Chips, and they also provide a welcome crunchiness. This dessert is a wonderful, light way to end an Asian-themed meal.


    2 very ripe persimmons, skin and seeds
    1 egg white
    Green Tea Sorbet (recipe follows)
    Fortune Cookie Tuiles (recipe follows)
    Darjeeling Tea Sorbet (recipe follows)
    Chamomile Tea Sorbet (recipe follows)

    Charlie Trotter's Desserts
    Charlie Trotter's Desserts Expect the unexpected in this gorgeous collection of over 205 show-stopping desserts, based on ingredients ranging from delightfully familiar (berries, custards and spices) to the unusual (vegetable and grain based). Once again, Charlie shows us why he's the master. Not for beginners!!


    METHOD To make the Persimmon Chips: Cut the persimmons in quarters and purée with the egg white for 1 minute, or until smooth. Using an offset spatula, spread the batter into at least 30 small circles on a Silpat-lined or nonstick sheet pan. Bake at 225 degrees for 45 minutes, or until dry. Remove the chips from the pan while still warm and let cool on the counter or another flat surface.

    ASSEMBLY Place a quenelle of Green Tea Sorbet in the center of each plate and top with a Fortune Cookie Tuile. Place a quenelle of Darjeeling Tea Sorbet on the tuiles and top with another tuile. Place a quenelle of Chamomile Tea Sorbet on top of the tuiles and press 5 persimmon chips vertically into the top of the quenelles of sorbet.

    Green Tea Sorbet

    Yield: 2 cups

    1 cup freshly squeezed orange juice
    ½ cup sugar
    2 tablespoons green tea
    2 mangos, peeled and chopped
    ¼ cup corn syrup

    METHOD Bring the orange juice, sugar, and tea to a boil in a small saucepan. Cover, remove from heat, and steep for 30 minutes. Place in the blender with the remaining ingredients and purée for 2 minutes, or until smooth. Strain through a fine-mesh sieve, refrigerate to chill, and then freeze in an ice cream machine. Keep frozen until ready to use.

    Fortune Cookie Tuiles

    Yield: approximately 20 tuiles

    ¾ cup plus 2 tablespoons flour
    ½ cup plus 2 tablespoons sugar
    3 egg whites
    2 tablespoons hot melted unsalted butter
    ½ teaspoon pure vanilla extract
    ¼ teaspoon ground ginger

    METHOD Combine the flour and sugar. Add the egg whites and combine on low speed in an electric mixer fitted with the paddle attachment. Add the melted butter in a steady stream and mix until incorporated. Add the vanilla and ginger and mix until combined. Cover with plastic wrap and refrigerate for at least 2 hours. Drop 1 teaspoon of the chilled batter onto a Silpat-lined or nonstick sheet pan and use an offset spatula to spread the batter into a 3-inch circle. Repeat with the remaining batter. Bake at 325 degrees for 7 to 10 minutes, or until light golden brown. Remove the tuiles from the pan while still warm and let cool on the counter or another flat surface.

    Darjeeling Tea Sorbet

    Yield: 1½ cups

    1½ cups peeled, cored and chopped ripe
    ½ cup water
    ½ cup freshly squeezed lemon juice
    2 tablespoons Darjeeling tea, in a
    cheesecloth sachet
    ½ cup Simple Syrup (see Appendices)
    2 tablespoons corn syrup

    METHOD Bring the pears, water, and lemon juice to a boil. Add the tea, cover, remove from the heat, and steep for 30 minutes. Remove the sachet, squeezing out any liquid into the pan. Cool the mixture slightly, then purée with the Simple Syrup and corn syrup for 2 minutes, or until smooth. Strain through a fine-mesh sieve, refrigerate to chill, and then freeze in an ice cream machine. Keep frozen until ready to use.

    Chamomile Tea Sorbet

    Yield: 1½ cups

    ½ cups apple juice
    ¼ cup freshly squeezed lime juice
    2 tablespoons chamomile tea
    1 tablespoon corn syrup
    ¼ cup Simple Syrup (see Appendices)

    METHOD Bring the apple and lime juices to a boil. Add the tea, cover, and steep for 30 minutes. Strain through a fine-mesh sieve and then stir in the corn syrup and Simple Syrup. Refrigerate to chill and then freeze in an ice cream machine. Keep frozen until ready to use.

    HOT! We recommend:

    Charlie Trotter Cooks at Home Charlie Trotter Cooks at Home Charlie Trotter delivers another top-notch book for the home chef's library in Charlie Trotter Cooks at Home. The over 150 recipes are a distillation of the show-stopping fare that has earned the Chicago restaurateur international acclaim. While bearing the master chef's signature style, the dishes are streamlined with an eye to basic ingredients and straightforward techniques. Trotter begins by discussing classic methods of preparing food, from braising to grilling to sauteing and then moves on the three main sections of the book—Starters, Entrees and Desserts. A model of clarity and approachability, this book will equip you with the recipes and know-how to prepare world-class cuisine in your own kitchen.
    Charlie Trotter's Vegetables Charlie Trotter's Vegetables
    The dynamic follow-up to the bestselling Charlie Trotter, this sensational celebration of vegetables presents some 100 seasonal vegetable recipes. Each dish is pictured in the same lavish style that so distinguished Trotter's first book. Organized by month, each chapter offers four or five savory dishes and one sweet course.
    Charlie Trotter's Meat & Game Charlie Trotter's Meat & Game
    After nearly two decades of practicing his art, Charlie Trotter has established himself as one of the true visionaries of modern American cuisine. In the past two years alone, Trotter has received the Outstanding Chef and Outstanding Restaurant awards from the James Beard Foundation, and his Chicago restaurant was named best in the world by the Wine Spectator. His first cookbook, published in 1994, broke new ground with its stunning food photography, exquisitely wrought recipes, and deluxe format. With nine books and an award-winning PBS cooking show to his credit, Trotter hasn?t looked back. Charlie Trotter's Meat and Game finds the chef in top form and, like the wines from his restaurant's renowned cellar, perfectly paired with the feast at hand. Exotic meats like pheasant, duck, wild boar, and venison take their place alongside ever-versatile lamb, pork, and chicken; and such robust fare proves to be the ultimate platform for Trotter's synthesis of French technique, Asian minimalism, and improvisational verve. Start off with a classic refigured French Onion Soup with Shredded Pork, Goat Cheese Brie, and Sourdough Croutons and then segue to a study in color, texture, and aroma with the Smoked Squab with Israeli Couscous,Stuffed Tinker Bell Peppers and Chocolate Vinaigrette. Introduce pleasant hits of spice with a Cumin-Corriander-Scented Lamb Tenderloin, tempered by the cool, tangy finish of a Cucumber-Yogurt Sauce; and for those for whom one way, even two, is never enough, the Foie Gras Five Ways awaits. Whether you put this book to work in the kitchen or admire it with your feet up, just don't take your eyes off Trotter--you may miss where American cuisine will be tomorrow.


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