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http://www.lifestylefood.com.au/recipes/84/pear-sorbet-with-cranberries

LifeStyleFOOD.com.au

Chef Jane Booth presents this delicious dish

Ingredients

  • Tuile Mix

  • 50 g flour

  • 65 g caster sugar

  • 35 g icing sugar

  • 125 g egg whites

  • 65 g butter melted

  • Pear Sorbet

  • 6 williams pears

  • 1 l water

  • 250 g sugar

  • 1 lemon

  • 2 black peppercorns

  • sugar syrup ratio 1:1 sugar to water

  • Cranberries

  • 100 g dehydrated cranberries

  • 150 ml water

  • 120 g sugar

Method

  • Tuile Mix:

  • 1.

    Sift flour and sugars into a large bowl.

  • 2.

    Make a well in the centre.

  • 3.

    Slowly add eggwhite and incorporate with your hand, making sure there are no lumps.

  • 4.

    Add butter and chill for one hour.

  • 5.

    Spread onto non stick, lightly greased mat and bake at 150°Celsius until a light golden brown all over.

  • 6.

    Peel off and shape.

  • 7.

    Dust with icing sugar.

  • Pear Sorbet:

  • 1.

    Peel and halve pears, removing stem and core.

  • 2.

    Place in acidulated water until ready to poach. Bring water, sugar, peppercorns, lemon rind to the boil. Place pears in liquor and cover.

  • 3.

    Cook gently until translucent and soft.

  • 4.

    Remove from liquor and place in a large jug.

  • 5.

    Puree until smooth with a hand blender. Measure.

  • 6.

    Add half amount of sugar syrup to puree. (i.e., 500ml puree, add 250ml sugar syrup).

  • 7.

    Season with lemon juice.

  • 8.

    Pass through a fine sieve and churn in an ice cream churner.

  • Cranberries:

  • 1.

    Sit cranberries in a dish of hot water and allow to steep.

  • 2.

    Strain off juice and pour into a small pot.

  • 3.

    Add sugar and heat.

  • 4.

    Allow to cool.

  • To Serve:

  • 1.

    In a martini glass, spoon in cranberries.

  • 2.

    Add the sorbet and then the syrup.

  • 3.

    Place tuile on plate and serve.

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