Mixed berries in a balsamic syrup over raspberry sorbet
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3.00 | cup | balsamic vinegar |
| 2.00 | tablespoon | unsalted butter |
| 1.00 | cup | fresh raspberries |
| 1.00 | cup | fresh blueberries |
| 1.00 | cup | fresh blackberries |
| 1.00 | cup | raspberry coulis |
| 4.00 | scoops raspberry sorbet | |
| ½ | cup | white chocolate sauce; in squeeze bottle |
| 2.00 | tablespoon | chiffonade of mint |
| 1 | powdered sugar; in shaker | |
Directions
In a saute pot, over high heat, reduce the balsamic vinegar by ⅔ or until syrup consistency, about 20 minutes. In a saute pan, heat the butter. When the butter has melted, saute the berries for 1 to 2 minutes. Stir in the raspberry coulis and balsamic vinegar. Bring the sauce up to a simmer and remove from the heat. Place a scoop of the sorbet in the center of a shallow pasta bowl. Spoon ¼ of the mixture over the sorbet. Garnish with the white chocolate sauce, mint and powdered sugar. This recipe yields 4 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2319 broadcast 04-03-1997) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
04-19-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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