Text 27451, 59 rader
Skriven 2012-07-23 14:59:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: Odds and Straws 4
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 JW> I am making do with grape juice, ginger ale and lemon juice
 JW> concoctions but it becoming a real hardship!

Have you tried doing a titration exercise?

Otherwise, there are odd tastes that might substitute for a
while - chinotto, bitter lemon, cranberry juice.

 JW> Francoise Hollande admitted to being a burgerophile.

Oo?

 JW> At 3 Michelin star restaurants, a burger & fries is available but it
 JW> costs E42.

Which ones? And are the burgers any good?

Michelin-Starred Strawberry Sorbet
cat: celebrity, dessert
yield: 1 batch

1 kg Gariguette or Mara des Bois strawberries
100 g sugar
1 lemon, juice of
an ice cream machine

Gently wash your strawberries and cut off any dark or rotten
flesh that you would not eat.

With love and care, stem the strawberries one by one.

Discard the stems or keep them to prove to your guests that
the sorbet was made from real strawberries. They will tend
to think it is a Haribo concoction, so intense is the
flavor.

Pass the strawberries through a food mill.

Add the sugar and lemon juice and mix so that the sugar
dissolves in the puree.

Churn in the ice-cream machine until frozen. Mr Rochat
recommends an exit temperature of -5C. It is best to do
this the same day you will serve the sorbet, because if you
freeze it for a few days microscopic drops of water will
form ice crystals that will turn the sorbet flaky and hard
at the same time.

You can serve this before other desserts. A more scrumptious
palate-cleanser has not been invented and if they have make
strawberry sorbet in Heaven, it does not get better than
this!

Philippe Rochat, Restaurant de l'Hotel de Ville
fxcuisine.com

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