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      RECIPE TITLE "Sorbet Terrine with French Melon Soup"
    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

    While it looks quite complex, making a sorbet or ice cream terrine is simple to do once the sorbets are made or bought. You merely smooth one layer of softened sorbet into a terrine mold and when it firms up a bit in the freezer, spread on the next layer. Any flavors that are compatible, such as melon and berry, will work. In this dessert, a multifruit sorbet terrine is served with some of the same fruits that make up the terrine in a smooth, lush soup. As an option, crème fraîche can be drizzled around the soup to provide an element of richness. The terrine can be sliced and laid in the bowl or, for a more enticing presentation, it can be cut into wedges and positioned upright.

      RECIPE INGREDIENTS

    2 to 3 French melons, peeled seeded, and
    chopped (about 3 cups)
    1 cup freshly squeezed orange juice
    1 cup freshly squeezed lime juice
    ½ cup Simple Syrup (see Appendices)
    Pinch of salt
    Bing Cherry Sorbet (recipe follows)
    Ginger-Buttermilk Sherbet (recipe follows)
    Strawberry Sorbet (recipe follows)
    Peach Sorbet (recipe follows)
    Rhubarb Sorbet (recipe follows)
    ¼ cup red fraises des bois, halved
    ¼ cup Bing cherries, pitted and quartered
    1 peach, scooped into Parisienne balls
    ¼ cup Poached Rhubarb Strips
    (see Appendices)
    ¼ cup Preserved Ginger (see Appendices)
    2 lemon balm leaves, julienned
    2 tablespoons crème fraîche

    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!!

      RECIPE METHOD

    METHOD To make the soup: Purée the French melon, orange juice, and lime juice for 5 minutes, or until smooth. Add the Simple Syrup and salt and strain through a fine-mesh sieve. Refrigerate until ready to use.

    To make the terrine: Line a 1½ by 2¼ by 8-inch terrine mold with plastic wrap. Spread a 3/8-inch layer of Bing Cherry Sorbet in the bottom of the terrine mold and freeze for 5° minutes. Spread a layer of GingerButtermilk Sherbet in the mold and freeze for 30 minutes. Continue the layering with the Strawberry Sorbet, and the Peach Sorbet, ending with the Rhubarb Sorbet; freeze for 30 minutes after adding each layer. Cut the terrine into ½-inch-thick slices and cut each slice in half diagonally.

    ASSEMBLY Stand 3 triangles of the terrine in each bowl. Ladle some of the soup into each bowl. Strew the fraises des bois, cherries, peaches, Poached Rhubarb Strips, Preserved Ginger, and lemon balm around the bowl and drizzle with the crème fraîche.

    Bing Cherry Sorbet

    Yield: approximately 1 pint

    30 Bing cherries, pitted
    ½ cup Simple Syrup (see Appendices)
    2/3 cup freshly squeezed orange juice
    ¼ cup corn syrup

    METHOD Purée the cherries, Simple Syrup, and orange juice for 3 minutes, or until smooth. Strain through a fine-mesh sieve and add the corn syrup. Place in the refrigerator to chill and then freeze in an ice cream machine. Keep frozen until ready to use.

    Ginger-Buttermilk Sherbet

    Yield: approximately 1 pint

    3 tablespoons peeled and chopped fresh
    ginger
    6 tablespoons Simple Syrup (see
    Appendices)
    1½ cups buttermilk
    2 tablespoons corn syrup

    METHOD Purée the ginger and Simple Syrup for 3 minutes, or until smooth. Strain through a fine-mesh sieve and add the buttermilk and corn syrup. Chill and then freeze in an ice cream machine.

    Strawberry Sorbet

    Yield: approximately 1 pint

    2 cups fresh strawberries
    ¼ cup freshly squeezed lemon juice
    ½ cup Simple Syrup (see Appendices)

    METHOD Purée all of the ingredients for 3 minutes, or until smooth. Strain through a fine-mesh sieve, chill in a refrigerator, and then freeze in an ice cream machine. Keep frozen until ready to use.

    Peach Sorbet

    Yield: approximately 1 pint

    4 peaches, peeled, pitted, and cut into chunk
    ¼ cup freshly squeezed lemon juice
    ½ cup Simple Syrup (see Appendices)
    ¼ cup water

    METHOD Bring all of the ingredients to a boil and then simmer for 3 minutes. Purée for 3 minutes, or until smooth, and strain through a fine-mesh sieve. Chill in a refrigerator and then freeze in an ice cream machine. Keep frozen until ready to use.

    Rhubarb Sorbet

    Yield: 2 cups

    4 stalks rhubarb, chopped (about 2 1/2 cups)
    ½ cup Simple Syrup (see Appendices)
    ½ cup water

    METHOD Bring all of the ingredients to a boil and then simmer for 5 minutes, or until the rhubarb is tender. Purée for 3 minutes, or until smooth, and strain through a fine-mesh sieve. Chill in a refrigerator 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
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    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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