Orange cloves and pineapple ginger sorbets

Yield: 1 servings

Measure Ingredient
8 ounces Water
8 ounces Sugar
3 Oranges without the white part; Zest of
3 Cloves
8 ounces Orange juice; fresh
1 ounce Grand Marnier
½ ounce Lemon juice; fresh
1 teaspoon Egg white; beaten
8 ounces Water
8 ounces Sugar
1 Lemon without the white part; Zest of
1 ounce Ginger; fresh, sliced
8 ounces Pineapple puree; fresh
½ ounce Lemon juice; fresh
1 teaspoon Egg white; beaten
Orange juice; fresh 1 pint
Sugar; to taste
Grand Marnier; to taste
Corn starch; as needed
Lemon juice; fresh, as needed
12 Orange slices; thin sliced with
; skin on, cut in
; half
12 Pineapple slices; thin sliced with
; skin off, cut in
; half
8 ounces Water
16 ounces Sugar

FOR THE ORANGE SORBET

FOR THE PINEAPPLE SORBET

FOR THE ORANGE SAUCE

FOR THE CRISPY SLICES

Equipment: 2 iced martini cups, 1 1-quart bain marie with hot water, 4 serving spoons for quenelles or ice cream scooper, tasting spoons, 1 2-quart sauce pan, 1 10-inche glass bowl, 1 slicing machine, 2 sheet trays, 2 sheets of nonstick paper, 1 tongues, 1 2-quart sauce pan, 1 10-inch glass bowl, 1 ice cream machine, 1 rubber spatula, 1 whisk, 1 glass cup, 1 6-inch glass bowl, 1 8-inch stainless steel sauteuse To prepare the crispy slices, combine water and sugar in a saucepan and bring it to a boil. After a couple of minutes of boiling turn it off and cool it. When it is at room temperature, slice the fruit, dry it in paper towel, dip it in the sugar syrup and place it over a nonstick paper over a sheet tray. Bake in a very mild 150 degree oven for a couple of hours until they will be dry and crisp. Flip them upside down after about one hour.

To prepare the orange sorbet, combine sugar and water in a saucepan and bring to a boil. After about two minutes of boiling, add the zest and the cloves, turn off the heat and place the syrup in a bowl to cool. When it will be cold, add the orange juice, the lemon juice and the grand marnier.

Strain it and put it in the ice cream machine. Work it until it will become smooth and add the egg white just before it will be ready.

To prepare the pineapple sorbet, combine sugar and water in a saucepan and bring to a boil. After about two minutes of boiling, add the zest and the ginger, turn off the heat and place the syrup in a bowl to cool. When it will be cold, strain it, then add the Pineapple puree, the lemon juice. Put it in the ice cream machine. Work it until it will become smooth and add the egg white just before it will be ready.

To prepare the orange sauce, warm the orange juice in a saucepan, add sugar to taste. Dissolve some cornstarch with grand marnier and add a little bit of it to the orange juice while is close to a simmer. Stir and watch the consistency. Keep adding drops of the corn starch and grand marnier mixture until the desired consistency. Adjust the flavor with sugar, grand marnier and lemon juice. Place the sauce into a bowl to cool.

To plate place on e ball of orange sorbet and one ball of pineapple sorbet in an iced martini cup. Drizzle some sauce on top. Garnish with the crispy slices.

Yield: 6 portions

Converted by MC_Buster.

Recipe by: COOKING LIVE SHOW #CL9290 Converted by MM_Buster v2.0l.

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