Это предварительный просмотр рецепта "RASPBERRY AND ZINFANDEL SHERBET WITH WARM BERRY COMPOTE".

Рецепт RASPBERRY AND ZINFANDEL SHERBET WITH WARM BERRY COMPOTE
by Draeger's Cooking School

RASPBERRY AND ZINFANDEL SHERBET WITH WARM BERRY COMPOTE
Рейтинг: 3/5
Avg. 3/5 2 голоса
Подготовка: Италия Italian
Приготовление: Порций: 6

Wine and Drink Pairings: champagne

Ингредиенты

  • SHERBET
  • 3 cups fruity zinfandel
  • 1 cup plus 2 tablespoons sugar
  • 1/3 cup water
  • 6 cups raspberries
  • COMPOTE
  • 2 cups raspberries
  • 1/2 cup water
  • 1/3 cup sugar
  • 1 piece of lemon peel, 2 inches long,
  • removed with a vegetable peeler
  • 3/4 cup blueberries
  • 3/4 cup fraises des bois or wild
  • strawberries (optional)
  • 1 tablespoon crème de cassis

Инструкции

  1. To make the sherbet, bring the Zinfandel, sugar, and water to a boil over high heat. As soon as it comes to a boil, pour it over the 6 cups raspberries. Let steep for 30 minutes.
  2. In the meantime, to make the compote, puree 1 cup of the raspberries in a food processor or blender to obtain a smooth puree. Strain through a fine mesh strainer into a clean bowl and reserve. Place the water, sugar, and lemon peel in a medium-size pan over medium-high heat and bring to a boil. Decrease the heat to medium and add the blueberries. Cook until the blueberries just begin to crack, about 1 minute. Add the fraises des bois. Remove the lemon peel and discard. Stir in the raspberry puree, crème de cassis, and remaining 1 cup raspberries. You should have 2 cups of compote.
  3. Finish the sherbet by pureeing the raspberry-Zinfandel mixture in a blender and straining through a fine mesh strainer. Refrigerate the mixture until well chilled. Freeze according to the instructions for your ice cream maker.
  4. To serve, place the compote in a saucepan over medium heat and warm for about 1 minute. Scoop the sherbet into bowls and spoon the warm compote over the top. Serve immediately.