sorbet

10 servings Warm Baked Peaches or Nectarines 28 fluid ounces Champagne Rose Sorbet (1 lb. 12 oz.) 20 Cups Tulipe Cookies (Tuile Batter), baked into rectangular and triangular shapes 10 cookies Lace Cookies Fruit Coulis (Grapefruit) as needed Blackberries, as needed Servings: 10 1. Remove the...

12 pieces Individual Vanilla Cheesecakes 24 disks Basic Nougatine (Sesame Seed Variation) 24 Cups Tulipe Cookies (Tuile Batter), shaped into small cups Apricot, Peach, Pear or Pineapple Sorbet (Raspberry Variation) OR One-Step Grapefruit Sorbet (Raspberry Variation) Mango Sorbet, as needed...

4 ounces Granulated sugar 1 teaspoon Pectin 8 fluid ounces Medium sugar syrup 1 pound Strawberries, puréed 1/2 fluid ounce Fresh lemon juice Servings: 8 1. Mix the sugar and pectin together, add the syrup and bring to a boil. Remove from the heat and cool completely. 2. Add the puréed berries...

8 fluid ounces Half and Half 1 pint Sour cream 12 1/2 ounces Granulated sugar 1 1/2 fluid ounces Lemon juice Yield: 1 quart Combine all the ingredients. Place in the container of an ice cream machine and freeze according to manufacturer's instructions.

18 fluid ounces Water 10 ounces Granulated sugar 3 ounces Glucose or corn syrup 2 pounds Red fruit purée Yield: 2 quarts Make a simple syrup from the water, sugar and glucose or corn syrup. Chill then add the purée. Process in an ice cream machine.

26 ounces Dacquoise (batter weight)(1 half-sheet) 1 1/2 quarts French Ice Cream Base (Pistachio variation) 1 quart Apricot, Peach, Pear or Pineapple Sorbet (Apricot Variation) 60 cookies Gerbet Macaroons Cocoa Gelée, as needed Chocolate cut outs, as needed Pistachio nuts, as needed Yield: 3...

12 cookies Palmiers 1 quart Champagne Sabayon 6 servings Warm Baked Peaches or Nectarines Apricot, Peach, Pear or Pineapple Sorbet (Peach Variation) Chocolate decorations, as needed Yield: 4 Tortes 1. Place a Palmier on the center of a plate. Place a scoop of Peach Sorbet in the center of the...

1 quart Fresh grapefruit juice 8 ounces Granulated sugar Yield: 1 1/2 quarts 1. Combine the juice and sugar 2. Process in an ice cream maker according to the manufacturer's directions. 3. Pack into a clean container and freeze until firm. Notes: Method: Churned Variation: Raspberry Sorbet...

6 fluid ounces Water 3 ounces Granulated sugar 2 ounces Glucose or corn syrup 1 teaspoon Pectin or stabilizer (optional) 17 ounces Mango purée Yield: 1 quart 1. Place all the ingredients except the fruit purée in a large saucepan. Whisk until well combined. Bring the mixture to a full rolling...

1 pint Lemon juice 1 pint Water 1 pound Granulated sugar Yield: 1 1/2 quarts 1. Combine all the ingredients in a large bowl. Stir until the sugar dissolves completely. 2. Pour the mixture into an ice cream/sorbet machine and process according to the manufacturer's directions. 3. The finished...

1 1/2 quarts Whole milk 1 pint Heavy cream 1 Vanilla bean, split (optional) 16 Egg yolks 20 ounces Granulated sugar Yield: 2 1/2 quarts 1. Combine the milk and cream in a heavy saucepan and bring to a boil. Add the vanilla bean, if desired. 2. Whisk the egg yolks and sugar together in a mixing...

Hot Lemon Soufflé 10 Cups Tulipe Cookies (Tuile Batter) (10 baked cups) 1 quart Apricot, Peach, Pear or Pineapple Sorbet OR One-Step Grapefruit Sorbet (Raspberry Variation) Fresh mint leaves, as needed 1 dry pint Fresh raspberries Servings: 10 Place a baked soufflé on a plate. Position a Tulip...

8 fluid ounces Water 3 1/2 ounces Granulated sugar 1 ounce Glucose or corn syrup 1 pint Granny Smith apple purée Yield: 1 quart 1. Bring the water, sugar and glucose or corn syrup to a boil in a heavy saucepan over high heat. Once sugar dissolves, boil for one minute. Cool, then chill before...

4 Fresh pineapple slices, 1/2-inch (centimeter), cored 1 ounce Unsalted butter 1 ounce Granulated sugar 1 teaspoon Lemon juice 1 fluid ounce Orange juice 1/2 fluid ounce Sambuca or Kirsch liqueur 4 ounces Apricot, Peach, Pear or Pineapple Sorbet (Blackberry Variation) 2 pieces Crêpes...

1 pint Water 1 1/4 pounds Granulated sugar 4 ounces Glucose or corn syrup 1 ounce Coffee, ground 1 fluid ounce Coffee extract 3 1/2 fluid ounces Heavy cream Yield: 1 3/4 quarts 1. Bring the water, sugar and glucose or corn syrup to a boil. Boil for one minute and remove from heat. 2. Add the...

20 fluid ounces Water 3/4 ounce Coffee, ground 5 ounces Sugar Yield: 1 1/2 pints 1. Bring 4 fluid ounces (120 milliliters) of water and the sugar to a boil. Stir to dissolve the sugar. Remove the syrup from the heat and let cool. 2. Bring the remaining 1 pint (480 milliliters) of the water to a...

8 fluid ounces Water 6 ounces Granulated sugar 2 ounces Glucose or corn syrup 1 ounce Rose liqueur 10 petals Rose petals (organic source) 12 1/2 fluid ounces Champagne Yield: 28 fluid ounces 1. Bring the water, sugar and glucose or corn syrup to boil in a small saucepan. Remove the pan from...

1/2 Vanilla Spongecake (1 half-sheet) 4 fluid ounces Simple Syrup 1/2 fluid ounce Raspberry liqueur 1 1/2 quarts French Ice Cream Base, Vanilla variation, churned 1 quart Apricot, Peach, Pear or Pineapple Sorbet (Red Currant Variation) OR 1 1/2 pounds Italian Meringue 1 fluid ounce Brandy, to 2...

5 fluid ounces Water 4 ounces Granulated sugar 2 1/2 ounces Glucose or corn syrup 1/2 teaspoon Pectin based ice cream stabilizer (optional) 17 ounces Apricot, peach, pear or pineapple purée (1 lb. 1 oz.) Yield: 1 quart 1. Place the water, sugar, glucose or corn syrup and stabilizer, if using, in...

2 quarts watermelon (9 pounds) cubed and seeded 1/2 cup sugar 1/2 cup water 1/2 cup light corn syrup 2 tablespoons lemon juice Servings: 4 Combine sugar, syrup and water; cook and stir over medium heat until it boils. Cool to room temperature. Purée watermelon cubes in blender; stir in cooled...