Это предварительный просмотр рецепта "Molasses Cookie Baskets With Lemon Sorbet And Gingered Frui".

Рецепт Molasses Cookie Baskets With Lemon Sorbet And Gingered Frui
by Global Cookbook

Molasses Cookie Baskets With Lemon Sorbet And Gingered Frui
Рейтинг: 0/5
Avg. 0/5 0 голосов
 
  Порций: 1

Ингредиенты

  • 1/4 c. unsalted butter (1/2 stick)
  • 1/4 c. sugar
  • 1/4 c. light unsulfured molasses
  • 1/2 tsp grated lemon peel
  • 1/2 tsp grnd ginger
  • 1 tsp vanilla extract
  • 1/2 c. all purpose flour sifted
  • 1/2 c. sugar
  • 1/2 c. water
  • 1/4 c. chopped crystallized ginger
  • 1 x basket strawberries hulled, quartered (1-pint)
  • 1 x basket blueberries (1/2-pint)
  • 2 x peaches peeled, pitted, sliced
  • 2 pt purchased lemon sorbet

Инструкции

  1. For cookies: Preheat oven to 325F. Butter 2 large nonstick cookie sheets.
  2. Bring first 5 ingredients to simmer in heavy small saucepan over medium heat, stirring constantly. Remove from heat. Whisk in vanilla, then flour. Cold cookie mix 10 min.
  3. Drop mix by level tablespoonfuls onto cookie sheets, spacing 6-inches apart and forming 3 cookies on each sheet. Using buttered fingertips, press out each round to 4 1/2-inch diameter.
  4. Bake 1 sheet till cookies are deep brown, about 12 min. Cold cookies
  5. on sheet just till hard sufficient to lift without breaking, about 2 min.
  6. Working quickly, lift 1 cookie from sheet. Drape cookie top side up over
  7. inverted 3/4-c. custard dish. Gently flatten cookie on dish bottom; crimp sides to create fluted c.. Repeat with remaining 2 cookies, returning cookie sheet to oven briefly if cookies harden. Repeat baking and molding process with remaining cookies. Cold. Gently remove cookies from dishes.
  8. For fruit: Stir first 3 ingredients in heavy small saucepan over medium heat till sugar dissolves. Increase heat and boil 3 min.
  9. Chill ginger syrup till cool. (Cookies and syrup can be prepared 1
  10. week ahead. Store cookies at room temperature in airtight container.
  11. Keep sauce refrigerated.) Place fruit in bowl. Add in half of ginger syrup and toss well.
  12. Place 1 cookie on each of 6 plates. Fill each with 3 scoops of sorbet and spoon fruit and remaining syrup over.
  13. Serves 6.