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      RECIPE TITLE "Trio of Sorbets with Pomegranate Seeds and Guava Purée"
    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

    Serving sorbets with a smooth, rich purée makes them taste creamier. Here, four distinct but complementary flavors blend and play off each other brilliantly: almond, passion fruit, vanilla yogurt and guava are woven in seamless, tropical harmony. Citrus segments and pomegranate seeds add further textural complexity, and the Oven-Dried Pineapple Chips provide a delightful cleanliness. This dish could easily be turned into a soup by thinning out the guava purée.


    3 pineapple guavas
    ¼ cup Simple Syrup (see Appendices)
    1 tablespoon water
    ¾ cup unsweetened pineapple juice
    12 Satsuma orange segments
    1/3 cup peeled and diced strawberry papaya
    1/3 cup peeled and diced pineapple guava
    ½ cup pomegranate seeds
    Vanilla Yogurt Sorbet (recipe follows)
    Passion Fruit Sorbet (recipe follows)
    Almond Milk Sherbet (recipe follows)
    Oven-Dried Pineapple Chips
    (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 guava purée: Peel the pineapple guavas and purée with the Simple Syrup and water for 2 minutes, or until smooth. Strain through a fine-mesh sieve.

    ASSEMBLY Drizzle 1 tablespoon of the guava purée and 2 tablespoons of the pineapple juice around each bowl. Arrange 2 orange segments and some of the diced papaya, guava, and some of the pomegranate seeds around each bowl. Place a quenelle of each of the 3 sorbets in the center of the bowls and insert a Pineapple Chip upright in the center of each quenelle.

    Vanilla Yogurt Sorbet

    Yield: approximately 1 quart

    ½ cup Vanilla Simple Syrup
    (see Appendices)
    Pulp of 1 vanilla bean
    3 cups plain yogurt

    METHOD Warm the Vanilla Simple Syrup with the vanilla pulp and refrigerate to chill. Add the yogurt and freeze in an ice cream machine. Keep frozen until ready to use.

    Passion Fruit Sorbet

    Yield: approximately 1 pint

    12 passion fruit
    1/3 cup Simple Syrup (see Appendices)
    ¾ cup freshly squeezed orange juice
    2 tablespoons corn syrup

    METHOD Cut the passion fruit in half and scoop the pulp into a blender. Blend for 15 seconds and strain through a fine-mesh sieve. Discard the seeds. Combine the passion fruit with the remaining ingredients, refrigerate to chill, and then freeze in an ice cream machine. Keep frozen until ready to use.

    Almond Milk Sherbet

    Yield: approximately 1 quart

    4 cups milk
    1 pound almonds, lightly toasted and
    ¼ cup corn syrup
    ¼ cup Simple Syrup (see Appendices)
    Pinch of salt

    METHOD Bring the milk and almonds to a boil. Lower the heat and simmer for 30 minutes. Cover and remove from heat to cool. Purée for 2 minutes, or until smooth, and refrigerate overnight. Strain through a fine-mesh sieve. Add the corn syrup, Simple Syrup, and salt and freeze in an ice cream machine. Keep frozen until ready to use.

    Oven-Dried Pineapple Chips

    Yield: 18 chips

    18 1/16-inch-thick slices of pineapple
    2 teaspoons sugar

    METHOD Lay the pineapple slices on a Silpat-lined or nonstick sheet pan. Sprinkle lightly with the sugar and bake at 225 degrees for 75 to 90 minutes, or until dry and light golden brown. Remove from the pan while warm, set aside to cool completely, and store in an airtight container at room temperature 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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