Text 24273, 74 rader
Skriven 2015-02-22 08:19:38 av Dave Drum (1:261/38.0)
Ärende: Gourmet 249
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 * Originally in: fido.HOME_COO

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Watermelon Sorbet Slices w/Chocolate Seeds
 Categories: Five, Fruit, Chocolate, I scream
      Yield: 4 servings

      4 lb Watermelon (whole or a
           - quarter of a large one)
      1 c  Sugar
    1/4 c  Fresh lime juice
      2 tb Sambuca or anisette liqueur
           - (to taste)
  1 1/2 oz Fine-quality bittersweet
           - chocolate; chopped

  EQUIPMENT: an ice cream maker

  Diary of a Foodie: Season Two: Trompe lÆOeil: The Art of
  Culinary Deception

  Cut watermelon into 1-inch-thick semi-circular slices. Cut
  flesh into chunks, reserving rind.

  Arrange rind slices on their sides on foil-lined baking
  sheets, leaving space between them to add sorbet later, and
  cover tightly. Freeze until frozen hard, at least 2 hours.

  Discard seeds from melon, then purée enough melon in a
  blender to yield 5 cups. Heat 1 cup purée with sugar in a
  small heavy saucepan over medium heat, stirring, until
  sugar has dissolved, then stir into remaining purée along
  with lime juice and Sambuca. Chill, covered, at least 8
  hours.

  While purée is chilling, line another baking sheet or tray
  with parchment paper. Melt chocolate (see Tips), then remove
  from heat. Transfer chocolate to a small sealable bag and
  seal, pressing out excess air. Snip off tip of one corner
  to form a tiny hole. Pipe 1/3- to 1/2-inch-long ovals of
  chocolate onto sheet, flattening them slightly, to resemble
  watermelon seeds. Freeze chocolate "seeds" on sheet until
  very firm, about 30 minutes. Working quickly, loosen "seeds"
  from parchment with an offset spatula or knife and transfer
  to a small bowl, then freeze, covered.

  Freeze chilled purée in ice cream maker to a thick slush,
  then add three fourths of chocolate "seeds" and continue
  to freeze until frozen.

  Working quickly, fill frozen rinds with sorbet, smoothing
  with a rubber spatula. Quickly sprinkle remaining chocolate
  "seeds" realistically on slices and smooth sorbet again.
  Freeze, covered with plastic wrap, until very firm, about
  6 hours.

  COOKSÆ NOTE: Sorbet slices can be frozen, wrapped tightly,
  up to 3 days.

  February 2008 | Gourmet

  Serves 4

  Meal Master Format by Dave Drum - 04 September 2008

  Uncle Dirty Dave's Archives

MMMMM

... Eat, drink, and be merry. For tomorrow they may make it illegal! Anonymous

--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)