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1. Candied Ginger Shortbread Stacks with Peach-Blackberry Compote 2. Three-Melon Sorbet Bombe 3. Espresso Cupcakes with Milk Chocolate Ganache and White Chocolate Frosting Book Description Beloved pastry chef and best-selling author Emily Luchetti lives by the simplest truth: There's always room for dessert. Why try to resist creamy chocolate cheesecake, fresh berries layered with honey cream, or homemade sorbet? Besides, with Emily's insider secrets, whipping up delicious treats for family and friends is fun! A longtime dessert lover, Luchetti shares an impressive - yet deceptively easy - array of recipes that regale the fruits and pure flavors of each season. From frequently used basics like melt-in-the-mouth tart shells, luxe crème fraîche, and chocolate sauce, to creative twists on old favorites such as Raspberry Ice Cream Sandwiches and Espresso Cupcakes, each of these pleasures will leave home cooks wanting to try the next. More... Authors: Emily Luchetti, Minh Wass (Photographer) Date: October 2003 ISBN: 0811831787 Publisher: Chronicle Books Hardcover |
Three-Melon Sorbet Bombe From: A Passion for Desserts by Emily Luchetti, Minh Wass (Photographer) Cookbook Heaven at Recipelink.com
A
frozen "'bombe" is layers of different flavors of sorbet or ice cream
prepared in a mold. In the late 1800s and ear1y 1900s, bombe molds were tall,
spherical, and often elaborate. Elizabeth David's book Harvest of the Cold
Months shows pictures of bombes in the shape of pineapples, turbans, snowmen,
baskets of oranges, and even windmills. Although this sorbet bombe recipe is
made in a loaf pan and may not be as flashy when you present it at the table, it
is colorful and the flavor is very refreshing. Cantaloupe, honeydew, and
watermelon are layered to create a striped bombe. Melon balls are arranged on
top for garnish and added flavor. If you have an ice cream machine with an
insert that you must freeze before churning the sorbet, make sure to allow for
several days to freeze all three layers. You can make the sugar syrup in
advance, but for maximum flavor, cut and puree each type of melon the day you
are going to freeze it. Makes 8 servings
PREPARE THE LOAF PAN:
TO MAKE THE SUGAR SYRUP:
TO MAKE THE CANTALOUPE SORBET:
TO MAKE THE WATERMELON SORBET:
TO MAKE THE HONEYDEW SORBET:
TO SERVE:
PLANNING AHEAD:
The vodka is added to keep the sorbet from freezing really hard. It doesn’t alter the flavor – it is tasteless. Use a little vodka in any sorbet that has a watery fruit like pineapple or citrus. |
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